Jam Pancakes
The ultimate comfort food, these Jam Pancakes are light, fluffy, and filled with your favorite jam! Perfect for breakfast or brunch, they are easy to make and will have everyone asking for seconds. Make them today and indulge!
Equipment
- Large Pot
- Whisk
- Frying Pan
Ingredients
- 1 cup plain all-purpose or light spelt flour
- 1 tablespoon baking powder – yes, that much! Helps them rise like donuts!
- 1/4 teaspoon salt
- 2 tablespoons light butter or coconut oil melted and cooled slightly
- 1 large egg
- 1 tablespoon vanilla extract
- 3/4 cup low fat/skim or almond milk
- 10 teaspoons jam of choice I used Raspberry
- 1/4 cup caster sugar
- 4 tablespoons jam
- 3 tablespoons boiled water
Instructions
- Combine together flour, baking powder and salt in a large-sized bowl. Make a well in the centre and add the melted butter or coconut oil, egg, vanilla and milk. Slowly whisk well until smooth. Set aside.
- Heat a non-stick pan or griddle over low-medium heat and wipe over with a little butter or oil on a paper towel to lightly grease pan. Pour less than ¼ cup of batter onto the pan and spread out gently with the back of your spoon/ladle into a round shape. Spoon 1 teaspoon of jam onto the centre of the batter and then gently pour a little pancake batter evenly over the top to cover the jam completely. (You can gently seal it with the back of your spoon to ensure no jam touches the pan, or your jam can burn or stick).
- When the underside is golden, gently flip with a spatula and cook until golden. Repeat with remaining batter and jam.
- Prepare a wide shallow dish with the sugar and immediately place each pancake onto the sugar while they’re still warm. Evenly coat both sides and place onto a serving dish. (Optional: Melt 1 tablespoon butter to brush onto the pancakes before coating in the sugar to help the sugar stick better).
- Combine the jam and water in a serving jug, and whisk until a syrup forms. Drizzle the jam syrup over the top to serve!
Notes
- Batter can be made in advance: Store in an airtight container for up to 48 hours before cooking.
- Nutrition Information: Calculated for 1 pancake.