Food & Drink

11th February 2021

No Flippin’ Way!: Pancake Traybake | RECIPE

Skip the flip for a Pancake Day without the palaver.

100% pancake taste, 0% of the flipping fuss?

Yes, it is possible, thanks to Nadiya Hussain’s ingenious recipe: it’s out of the frying pan and into the… oven for her Pancake Traybake. These sweet slabs of goodness are simple and speedy, and ideal for freezing (in the admittedly highly unlikely scenario in which you find yourself with leftovers). The recipe is naturally vegetarian, and ingredients can be tweaked to make it suitable for other dietary requirements (see suggestions below). Plus, it’s personalisable; simply select your topping (Nutella, jam, peanut butter, all of the above), dollop, and swirl ’till your heart’s content. After 15 minutes in the oven, your belly will be, too. And your ceiling? Spotless!


Makes: 20 squares. Takes: 10 mins to prepare. Bakes: 15 mins at 180OC/fan-assisted 160OC/Gas Mark 4.


  • 250g/ 2 cups’ worth of plain flour (or use gluten-free to make the recipe Coeliac-friendly).
  • 2 medium eggs.
  • 3 tablespoons of caster sugar.
  • 2 tablespoons of cooking oil (i.e. vegetable/sunflower/rapeseed).
  • 1 teaspoon of baking powder.
  • 1/2 teaspoon of salt.
  • 170 ml/ 2/3 of a cup of milk (or use plant-based alternative if preferred).
  • 6 tablespoons of the topping(s) of your choice (e.g. Nutella, jam, peanut butter, Lotus spread, salted caramel sauce, Marshmallow Fluff).
  • Cooking oil spray.
Photo by The Creative Exchange on Unsplash

What’s the Batter?: The Pancake Traybake’s primary ingredients.


  • 1 x brownie tin (measuring approx. 18cm x 23cm).
  • 1 x large mixing bowl.
  • 1 x small (cereal) bowl.
  • 1 x fork.
  • 1 x tablespoon.
  • 1 x teaspoon.
  • 1+ x heatproof bowls.


1. Firstly, some prep-work: preheat your oven, and spray your brownie tin with the cooking oil, to prevent stickage. Alternatively, you could line the tin’s base with baking paper.

2. Combine the dry ingredients (flour, sugar, salt, baking powder) in the large mixing bowl, whisking together with a fork until thoroughly incorporated.

3. In the other (small/ cereal) bowl, crack the eggs, pour in the milk and oil, and whisk vigorously until frothy.

4. Gradually add your wet ingredients into a well eked out in the centre of your dry ones. Again, whisk vigorously: the result should be a glossy batter, thick enough to cling to the back of a spoon.

5. Pour this batter into the awaiting brownie tin.

6. Add the spoonfuls of your chosen topping(s) to (a) heatproof bowl(s), warming in 10-second blasts in the microwave until the previously spreadable becomes liquid and spoonable.

7. Now, the art part: spoon dollops of your chosen topping(s) sporadically over your batter, then make like Jackson Pollock, swirling randomly with the handle of a tablespoon, to create a marble(ous) effect.

Just Marbleous: Step 7 (above).

8. Bake for around 15 minutes (though it is best to skewer test at around 10). The aim is a shiny-surfaced traybake, minus its earlier wobble. Then simply remove, slice, and serve!

TOP TIP: Tight for time? The batter for the Pancake Traybake can be prepared in advance, then left covered in the fridge until required.

Recipe adapted from: ‘Peanut Butter and Jelly Traybake’, Time to Eat by Nadiya Hussain, p. 24.

Feature Image Credit: Unsplash

To find out the best food and drinks that Liverpool has to offer, and tasty recipes, check out some of our other articles.