This Chocolate and Raspberry Pancake Traybake is such an easy and quick way to get a tasty sweet breakfast treat served to your family. Based on a recipe created by the lovely Nadiya Hussain in her new cookery show and recipe book, my version uses ingredients more suited to my fussy kids.
I have enjoyed seeing how Nadiya’s career has blossomed since she won the Great British Bake Off a few years ago. Her TV cookery shows have been a great watch and I love how natural she appears, still so down to earth and friendly. Despite enjoying her various cooking endeavours, I have not bought one of her cookbooks , until now.
Time to Eat (the name of her recent TV series and the title of her accompanying recipe book) has been my favourite series of hers to date, because I feel the ethos behind the show resonates with me a lot. I kind of feel that if I were to devise a cookery show/book, my recipes would be very similar to hers in terms of wanting less faff and time prepping and cooking, and more time doing other ‘stuff’.
Anyway, I digress and as this is not a post sponsored by Nadiya or her book, let me get on with telling you about my Chocolate and Raspberry Pancake Traybake instead. Its inspiration does come from the recipe Nadiya features in her book, expect she uses peanut butter and jam within her pancake traybake. However, having two fusspot who won’t eat peanut butter, and one who is not a fan of jam that flavour combination was no good to me!
My two like chocolate spread on their pancakes, so that is what I decided to swirl into my batter. Adding some fresh tart raspberries as well, I figured, would add a lovely juicy fruity surprise, afterall raspberries and chocolate goes very well together.
My boys do love pancakes (and waffles) for breakfast, and as a rule they get one or the other once a week. What I loved about the traybake version that Nadiya made was the fact that the oven can do all the hard work, while I can be getting on doing other things. As much as pancakes are easy to make , it does mean me having to stand at the hob for a while cooking them all individually and not actually eating anything myself until everyone has!
Baking them as a traybake is genius, I think. So this weekend I made my first one on Sunday morning and it was lovely being able to sit down with my boys and eat pancakes with them at the same time!
This dish takes just 20 minutes to make and bake, which is enough time for anyone to manage even on the busiest of mornings. Mind you, saving it as a treat for a Sunday when things can be less manic and hectic, is a good idea too.
Someone asked me what the texture was like on Instagram after I posted a photo of it. In all honesty, it reminded me of a muffin so that works well for me, being a fan of cakes and pancakes!
There are so many flavours you could use instead of chocolate spread and raspberries , so this is a very versatile recipe. Certainly, a savoury version could work well using some cheese , maybe some pesto with some ham or tomatoes maybe?
If you fancy a go at this recipe yourself, please find the details below (I have changed the original recipe to make it more my own):
Chocolate and Raspberry Pancake Traybake
makes 12-16 servings depending on how big you cut it!
Ingredients:
250g self raising flour
1 tsp bicarbonate of soda
1 tbsp caster sugar
170ml milk (I used semi skimmed)
2 eggs
2 tbsp oil (In used olive oil)
pinch of salt
fresh raspberries – approx 12
12 x 1/2 tsps of chocolate spread
Method:
Pre heat the oven to 180oc/160oC (fan)
Lightly grease a baking tin approx 18cm x 23cm with a little oil
Place all of the ingredients apart form the raspberries and chocolate spread into a large bowl and whisk for a few minutes until a thick batter appears (alternatively, bung it all in a free standing mixer and let that do all of the hard work for you!)
Pour the batter into your prepared tin and spread it as evenly as you can over the base.
Now take your 1/2 tsp dollops of chocolate spread and place them sporadically over the batter, and using a knife swirl the dollops to make a marbled effect.
Finally push down the raspberries into the batter in no particular way really, but not all close together! (see photo above)
Now bake in the oven for 12-15 mins until the surface appears shiny and the batter is no longer wobbly.
Cut into squares and serve – I serve mine alongside some fresh fruit and sometimes yogurt too.
The texture of the traybake looks amazing, so fluffy. I think it was delicious as well.
Delicious light and with the scrumptious combination of raspberry and chocolate pancake are just divine!