Swirled jam pancake bake
"I love pancakes, but if I’m being totally honest, most mornings I’m still semi-comatose and the last thing I want to do is chaperone the stovetop. My solution? Dump all the ingredients into a baking tray and use the extra time to brew another pot of coffee to jumpstart my brain. As always, think of this recipe as a blank canvas—toss in chopped nuts, fresh fruit, chocolate chips, or whatever else your heart desires."
Difficulty
Easy 👌Ingredients
Utensils
oven, baking pan, parchment paper, bowl (large), whisk, fine grater, rubber spatula, toothpick, pastry brush
How-To Videos
Homemade aromatic fruit jam
How to measure
Nutrition per serving
Step 1/3
- unsalted butter (for greasing)
- oven
- baking pan
- parchment paper
Preheat the oven to 200°C/400°F. Line a baking pan with parchment paper, then grease with butter.
Step 2/3
- 140 ml buttermilk
- 1 eggs
- ½ tsp vanilla extract
- 125 g flour
- 25 g sugar
- ½ tbsp baking powder
- ½ lemon
- ¼ tsp salt
- 2 tbsp jam
- bowl (large)
- whisk
- fine grater
- rubber spatula
In a large bowl, combine buttermilk, eggs, vanilla extract, and two-thirds of the melted butter. Whisk to combine. Then add flour, sugar, baking powder, lemon zest, and salt. Fold ingredients in until well combined. Warm up jam and set aside.
Step 3/3
- toothpick
- pastry brush
Pour batter into the baking pan and smooth into an even layer. Dollop jam over the top of the pancake. Use the back of a spoon or toothpick to swirl the jam and create a marbled pattern. Transfer baking pan to the oven and let bake, approx. 15 - 20 min. Brush remaining melted butter over the top then broil for another 1 - 2 min. Let cool slightly then cut into squares. Serve warm with maple syrup, if desired. Enjoy!
