Sourdough PB & J Breakfast Pancake Bake

(Pictured above:Nadiya's all-American traybake is made with peanut butter and jam)

Tomorrow is #WorldBakingDay (see Tuesday May 17, 2022 Days of the Year website), and "it’s time to dig out that rolling pin and prepare something delicious! Surprise a friend, coworker, neighbor or relative with a delicious sweet or savory treat to let them know how much you care, or just make something to enjoy in your own home. However you decide to celebrate this day, make it deliciously unforgettable," the folks at Days of the Year recommend.

And here is an unforgettable breakfast based on, Nadiya Hussain's all-American peanut butter and jam oven pancake tray-bake. In Nadiya's Time to Eat on BBC and Netflix, she explains how she loves to let her oven do the work when it comes to making pancakes, that way she can be about other business with her family, not standing in front of the stove griddling cakes.

Her simple recipe is winner for sure, but when you use Michelle Hubbard's Best Sourdough Pancake Recipe as the batter, you will take this to a whole new level of not just easy, but yummy for breakfast. But Nadiya says, simple as this recipe is, you can really make it extra special by serving it "with an extra dollop of jam, some Greek-style yoghurt and fresh raspberries on the side." 

Sourdough PB & J Breakfast Pancake Bake

Serving: 8–12 
Prep Time: 15 minutes
Bake Time: 10–15 minutes
Difficulty: Very Easy

Ingredients

• 2 cups/480g sourdough discard or starter
• 3 heaping Tbsp/ 75g of jam (she suggests Thane Princes homemade raspberry jam)
• 3 Tbsp/45g  smooth (or crunchy if you want some texture) peanut butter
• baking spray
• 3 tbsp/38g superfine sugar
• 1 tsp/4g baking powder
• ½ tsp/2.5g baking soda
• ½ tsp/3g salt
• ¼ cup/50ml whole milk, this is optional depending of the thickness of the batter
• 2 large eggs
• 3 Tbsp/45g butter, melted
• Optional powdered sugar for dusting, extra jam, Greek-style yogurt, and fresh raspberries

Directions

1. Preheat your oven to 350°F/180°C and spray a rectangular 7x9in (about 18x23cm) with baking spray.
   Heat the jam in a microwave-safe bowl in 10-second bursts, stirring between each heating, until the mixture is liquid enough to swirl around (it does not have to get warm, just runny enough to swirl into the batter later).
   Repeat this microwave heating process with the peanut butter until it is soft and runny.
   Set both aside.
2. Combine the starter, eggs and melted butter. Mix well. Thin batter with whole milk if it is too thick to pour into baking pan.
3. In a separate bowl, mix the baking powder, soda, salt and sugar and whisk them together.
4. Sprinkle the dry ingredients on the batter. Mix quickly, just to combine, but "make sure to use a bowl twice as large as the contents because the mixture tends to swell," Hubbard advises.
5. Pour the batter into the baking pan and spread it out evenly.
6. Spoon dollops of the jam and peanut butter over the batter. Using a spoon, swirl these dollops together just enough to create a marbled effect.
7. Bake for 10–15 minutes, but s soon as the surface takes on a shine and is batter is not wobbly, it is ready.
8. Remove it from the oven and cut it into squares. This is best eaten warm
9. Dust with powdered sugar, if you like, and "serve with an extra dollop of jam, some Greek-style yoghurt and fresh raspberries on the side," Nadiya suggests.

Who did you bake for on #WorldBakingDay and what did you make? Tell us in the comment section below