Description
Fluffy pancakes filled with jam for a delightful breakfast treat.
Ingredients
Scale
- 1 cup (120g) plain, all purpose or light spelt flour
- 1 tablespoon (14g) baking powder
- 1/41/2 teaspoon (1.5g) salt
- 2 tablespoons (28g) light butter or coconut oil, melted and cooled slightly
- 1 large egg
- 1 tablespoon (15ml) vanilla extract
- 3/4 cup (180ml) low fat/skim or almond milk
- 101/2 teaspoons (50g) jam of choice
- 1/4 cup (50g) caster sugar
- 4 tablespoons (60g) jam (for syrup)
- 3 tablespoons (45ml) boiled water
Instructions
- Heat the Pan: Start by heating your skillet over low heat. You want a gentle warmth to create fluffy pancakes without burning them. It should start to feel warm, but not smoking. Rushing this step can lead to pancakes that are not cooked through.
- Prep the Batter: Whisk your pancake batter until it is thick and smooth. This combo creates a perfect canvas for your jam. If it seems too thin, just add a little more flour. A common mistake is making the batter too runny, which can cause the jam to escape.
- Pour & Layer: Spoon some batter into the pan, enough to cover the surface. It should sizzle lightly upon contact. This is your base, which keeps the jam from oozing out. Do not skimp on the batter or the jam will leak everywhere.
- Add the Jam: Use a1/2 teaspoon to add jam right in the center of the pancake. It should sit snugly in the batter. If you add too much, it might spill out while cooking. Less is definitely more here.
- Cover with More Batter: Spoon another layer of batter over the jam, ensuring it is sealed in. You want the edges to meet, keeping that jam tucked away. Failing to seal properly can lead to messy pancakes, so take your time with this step.
- Flip with Care: After a few minutes, check for bubbles forming on the surface; that is your cue to flip. Gently lift the pancake with a spatula. If it is not golden brown yet, give it more time. Rushing the flip can leave you with soggy centers.
- Cook Until Golden: Let the pancake cook on the other side until it is golden brown and puffed up. This should take a couple more minutes. The smell of cooking pancakes will be heavenly, but do not get distracted; burning them is a real possibility!
- Serve & Enjoy: Once golden and cooked through, stack your pancakes on a plate. They will be warm and inviting, with the sweet jam surprise inside. Drizzling a little light syrup can add a nice touch, but use it sparingly to keep things balanced. Enjoying them while they are fresh is a must!
Notes
- Storage Tips: Batter can be made in advance and stored in an airtight container for up to 48 hours before cooking.
- Expert Tips: If the batter is too runny, simply mix in an extra tablespoon of flour to achieve the right consistency for holding the jam.
- When cooking, use only a1/2 teaspoon of jam for each pancake to prevent leakage and maintain that delightful surprise.
- For fluffy pancakes, keep the heat low while cooking, allowing them to rise without the risk of burning.
- If you notice browning happening too quickly, try turning the heat down to gently cook each pancake through.
- When filling pancakes, ensure the jam is completely covered with batter and the edges are well sealed to avoid any leaking.
- Reheating Instructions: Reheat pancakes in a nonstick pan over low heat for about 1-2 minutes per side until warmed through.
- Serving Suggestions: Serve with honey lime fruit salad for freshness. Top with coconut whipped cream for indulgence. Pair with a glass of white peach iced tea for a café vibe.
- Recipe Variations: Swap raspberry jam for strawberry or blueberry for a different flavor. Add chocolate chips to the batter for sweetness. Serve with whipped cream and fresh berries.
- Ingredient Notes: When selecting jam, pick your favorite kind for filling those pancakes, but just a1/2 teaspoon for each to avoid overflow. You can use skim for a lighter touch or almond milk for a dairy-free option. If you do not have caster sugar, you can blend granulated sugar until it is finer.
Nutrition
- Serving Size: 1 Pancake
- Calories: 133
- Sugar: 12g
- Sodium: 238mg
- Fat: 2g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 19mg