Fluffy pancakes recipe with plum jam and chocolate cream

Name: Fluffy pancakes recipe with plum jam and chocolate cream - Aurelia M.
Ingredients: Fluffy pancakes recipe 2 eggs 200 ml milk 300 g flour 200 ml sparkling water zest of half a lemon orange essence 1 packet of vanilla sugar a pinch of salt

Dessert - Fluffy pancakes recipe with plum jam and chocolate cream by Aurelia M. - Recipia

I have made these fluffy pancakes several times, especially when I felt like combining plum jam with a bit of chocolate cream. The recipe is simple and doesn't require complicated ingredients or special techniques. I noticed that they turn out thicker and softer than classic thin pancakes, making them suitable for hearty fillings. Quick Info Total Time: about 40 minutes Servings: 10-12 pancakes, depending on size Difficulty: easy Recipe Type: dessert, quick snack Ingredients 2 eggs 200 ml milk 300 g flour 200 ml sparkling water zest of half a lemon essence of orange 1 packet of vanilla sugar 1 pinch of salt Preparation Steps 1. In a large bowl, whisk the eggs with a whisk until well combined. There's no need to beat them into a foam, just mix them well. 2. Add the milk and continue to mix. 3. Add the grated lemon zest, orange essence, vanilla sugar, and salt. At this stage, you can already smell the fresh citrus aroma. 4. Start adding the flour gradually while mixing continuously. The batter will become thick, and you need to mix well to avoid lumps. 5. Once the flour is incorporated, gradually pour in the sparkling water. This helps achieve a lighter texture, and the batter becomes more fluid, but it still remains thicker than classic pancakes. 6. Heat a non-stick pan over medium heat and add a little oil only for the first pancake. Once it's hot, pour in a ladle of batter and spread it gently. 7. Let the pancake cook until bubbles form on the surface, then flip it with a spatula. It browns quickly, about 1-2 minutes on each side. 8. Repeat the process with the remaining batter, stirring occasionally to prevent settling. 9. Fill the pancakes, according to preference, with plum jam or chocolate cream while they are still warm. Why I make this recipe often They are quick to make and you don't need complicated ingredients. They are suitable for any time of day, whether as a dessert, breakfast, or snack. They remain tender even when eaten cold. Tips and Variations Tips If you want them to be even fluffier, let the batter rest for 10-15 minutes before cooking. Stir the batter each time before pouring it into the pan to keep it homogeneous. Substitutions Milk can be replaced with plant-based milk, but the texture will change slightly. You can skip the orange essence if you don't have it or don't like the flavor. Variations Instead of plum jam, you can use any other jam, sweet cheese, or whipped cream. The pancakes can be served plain, just dusted with sugar. Serving Ideas The pancakes can be filled while warm with jam or chocolate cream. They can be rolled or folded, according to preference. You can also add fresh fruits on top for an extra freshness. Frequently Asked Questions 1. Can I use still water instead of sparkling water? You can, but the pancakes won't be as airy. Sparkling water makes them lighter and fluffier. 2. Can the pancakes be made without vanilla sugar? Yes, but the final flavor will be simpler. Vanilla sugar adds an extra taste, but it is not essential. 3. Can whole wheat flour be used? Yes, but the pancakes will come out slightly denser and with a more rustic flavor. 4. Can the batter be prepared the night before? You can leave the batter in the fridge overnight, but mix it well in the morning and wait for it to reach room temperature before frying. 5. Can the pancakes be frozen? Yes, but the texture will change slightly after thawing. It's better to consume them fresh. Nutritional Values Approximately, one pancake (without filling) has about 120 kcal, with 20 g of carbohydrates, 4 g of protein, and 3 g of fat. Values may vary depending on how thick they are and the filling. Storage and Reheating Pancakes can be stored in the fridge, covered, for up to 2 days. When reheating in a pan or oven, they maintain their texture quite well. They are not as good after a few days, so I recommend making them fresh when you crave them.

Fluffy pancakes recipe with plum jam and chocolate cream

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