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Nadiya Hussain’s Peanut Butter and Jelly Traybake

Nadiya Hussain's Peanut Butter and Jelly Traybake is a clever twist on the classic American flavour combination. Like a giant shareable pancake, this easy one-dish recipe is great for a weekend breakfast.

From the book

Nadiya Hussain


We love American pancakes but sometimes feel limited as to how often we can have them. Pouring and flipping can take time, so I have taken everything we love about American flavours and Elvis and made this recipe for peanut butter and jelly (jam) pancakes, baked all in one and then cut into squares. You can serve them with an extra dollop of jam, some Greek yoghurt and fresh raspberries on the side, if you like.

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3 heaped tbsp jam of your choice (I like a berry jam, because of the deep colour and tang, or I just use whatever I happen to have knocking about the house)
3 tbsp crunchy/smooth peanut butter
cooking oil spray
250g plain flour
1 tsp baking powder
½ tsp salt
3 tbsp caster sugar
170ml whole milk
2 medium eggs
2 tbsp vegetable oil
icing sugar, for dusting (if you can be bothered, always looks lovely, takes so little time too)

Essential kit

You will need: a brownie tin (approx. 18cm x 23cm)


Start by putting the jam into a microwave-safe bowl and heating it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – we’re not trying to warm it up. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside.

Preheat the oven to 180°C/fan 160°C. Spray a brownie tin (approx. 18cm x 23cm) with cooking oil.

Put the flour, baking powder, salt and sugar into a bowl and whisk together. Make a well in the centre and add the milk, along with the eggs and oil. Whisk together until you have a thick batter. If time is even shorter you can make the batter in advance and leave it in the fridge overnight.

Pour the batter into the prepared brownie tin and spread out evenly. Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect.

Bake in the oven for 10-15 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, they are ready. Remove from the oven and cut into squares. Dust with icing sugar and serve.

These are great on the go, but you can also freeze any leftover squares in clingfilm.

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From the book: Time To Eat

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