Fluffy pancakes midweek
Who doesn’t love nice, fluffy pancakes? But what happens if you’re craving one for breakfast during the busy work week? Who has time for focus on preparing the batter, flipping and serving the pancakes… it takes far too much time. Well no problem, just shove everything into a tray and bake it! That’s right, this delicious fluffy pancake traybake is a must-have for your midweek pancake cravings. What’s great is that you can mix and match what you add to it. Personally, I love adding a few dollops of jam as well as some super sweet, spicy biscoff spread. But you can add whatever you want! Honestly, you’ll be surprised with how delicious this pancake traybake is.
What to serve with pancake traybake?
Over the past few months, whenever I have pancakes, I’ve stuck to a healthy option. This traybake version is no different. These are super sweet by themselves, but if you enjoy things on the sweeter side, a bit of powder (or icing) sugar go well with them. But I find that having a good spoonful of greek yoghurt and some fruit goes really well. I am super addicted to strawberries, so they are my go-to. But raspberries, blueberries, or even things like peaches (peaches and cream, oh yeah!) go delicious with the pancake traybake.
Equipment I use
Are you ready to find out what equipment I use and how easy this pancake traybake is? All you need is a whisk, a bowl, and a dish to put them in the oven with. Simple, right? As for the size of the dish, I personally go with an 8-inch brownie square tin, but anything on the medium side should work fine. I find that using a whisk for this pancake traybake really therapeutic, but if you have an electric whisk or stand mixer, you can naturally use it to speed things up.
If you want to find more delicious sweet recipes that you can eat for breakfast, take a look the various sweet recipes or banana bread recipe!
Ingredients
Instructions
- Preheat oven to 180°c/160° fan and spray/butter the inside of your tin. Set aside.
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To start, warm the jam and spread in the microwave in short bursts to liquify them. This will make swirling them into the batter later easier. Set aside and get on with the batter.
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In a large bowl (or stand mixer if you are using one) combine the flour, baking powder, salt, sugar, and whisk these together until combined.
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Make a well/hollow in the centre of your dry ingredients and pour the milk, eggs, and oil in. Whisk everything together until the batter is nice and thick.
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Pour the batter into the buttered/sprayed tin and smooth out with the back of a spoon or hooked spatula.
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Take scoops of the jam and dot them about the batter randomly. Do the same with the biscoff/other spread. With a toothpick or skewer, swirl the dots of jam and spread to create a beautiful marble-top effet.
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Place in the oven and bake for 10 to 15 minutes. Once the top of the pancake looks nice and shiny and no longer liquidy, it’s ready. Remove the tray from the oven and cut into slices. Serve with your choice of topping. Enjoy!
