Swirled Jam Pancake Bake
Ingredients
4 servings:
4 tbsp jam
1 1/4 cups buttermilk
2 eggs
1 tsp vanilla extract
3 tbsp unsalted butter (melted)
2 cups flour
1 tbsp baking powder
1 lemon
1/2 tsp salt
Unsalted butter (for greasing)
Utensils
Bowl
Whisk
Fine grater
Rubber spatula
Pastry brush
Instructions
Step 1
Ingredients: 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
Ingredients: 1 1/4 cups buttermilk | 2 eggs | 1 tsp vanilla extract | 2 cups flour | 1/4 cup sugar | 1 tbsp baking powder | 1 lemon | 1/2 tsp salt | 4 tbsp jam
Utensils: 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
Utensils: 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!
