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Did someone say Peanut Butter and Syrup and Pancake in the oven? Yes we did! If you haven’t yet tried this super easy recipe you’re missing out.
If you’re into watching cooking shows like I am, you’ve surely come across the new series on Netflix called Nadiya’s Time to Eat. I’ve pretty much been binge-watching the show the last two nights, and am obsessed with her recipes and out the box cooking. What I love more is the ease of her recipes, they’re super simple and quick to prepare and cook. She has a lot of tips on “cheating” in the kitchen to make everyday meals simple.
What’s even cooler is that she’s recently launched her own homeware range. It comprises of colourful kitchen accessories, home fragrance, and hand-decorated tableware. It features a medley of patterns including Nadiya’s signature palm print. If ever there were unique kitchen accessories this is it!
Today’s recipe takes me right back to Sunday mornings after church. Picking up a warm baked bread from the supermarket and lathering it up with thick layers of butter, peanut butter, and a golden drizzle of syrup. Ultimate indulgence and a pure treat. The inspiration for this recipe is from one of Nadiya’s recipes; The Peanut butter and jelly traybake. I pretty much followed her exact recipe. However, I did add in a teaspoon of vanilla essence and instead of jelly used blobs of butter and golden maple syrup instead.
Peanut Butter and Syrup Pancake Bake
Mix the castor sugar, flour, salt, and baking powder together. Form a well in the center and add the eggs, milk, and vegetable oil. Add the vanilla essence. Whisk together until you have a thick batter.
Pour into the prepared tin, and then drop spoonfuls of the peanut butter, syrup, and butter onto the batter. Use a sosatie stick or back of a spoon to swirl the mix around in any pattern you may prefer.
Finally, bake in the oven at 180 degrees for about 15 minutes or until cooked and golden brown. Serve with a dusting of icing sugar or alternatively some chopped nuts and cream.
If you’re keen to try other baking projects, then one of Nadia’s other recipes I tried was this Cherry Cheesecake Croissants tray. Utterly indulgent and oh so worth it!
BLOG POST SONG CHOICE
If this song choice doesn’t make you want to get up and dance, then nothing will. I’ve always loved Justin Timberlake’s music. This music video is super cool as well. Happy singing along!
“Can’t Stop the Feeling!” is a song by American singer Justin Timberlake. It was released on May 6, 2016, for it to be the lead single for the soundtrack to the film Trolls, for which Timberlake voiced the character “Branch” and served as the executive music producer.
Until next time!
Peanut Butter and Syrup Pancake Bake
- 250g Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 3 tbsp Castor Sugar
- 170ml Milk
- 2 Eggs
- 2 tbsp Vegetable Oil
- 6 tbsp Crunchy Peanut Butter Melted for easy swirling
- 6 tbsp Golden Syrup
- 6 tbsp Salted Butter
- Icing Sugar To dust (optional)
- Chopped Nuts To top (optional)
- Preheat oven to 180°.
- Prepare tin 18x23cm (although the one we used was a different size).
- Sift together the castor sugar, flour, salt and baking powder.
- Form a well and add the milk, oil, eggs and vanilla essence.
- Whisk until you have a thick batter.
- Pour into the prepared tin.
- Take spoonfuls of the peanut butter and syrup and drop them into the batter sporadically. Do the same with the butter. With a sosatie stick or the end of a spoon, swirl the dollops together slightly and create a pattern of your choice.
- Put into the oven and bake for about 15 to 20 minutes. The bake will be ready once the centre is cooked and not wobbly. Remove from the oven and cut into squares.
- Finish off with icing sugar or cream, and serve.
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