Pancakes with jam

Name: Pancakes with jam
Ingredients: 3 cups of flour; 1.5 liters of mineral water; 1 packet of vanilla sugar; 1 tablespoon of powdered sugar; 2 eggs; oil for greasing; plum jam for filling.

Dessert - Pancakes with jam by Gherghina L. - Recipia

I believe many of us turn to pancakes when we want something quick, sweet, and that doesn’t create much mess in the kitchen. I enjoy making this recipe for pancakes with sparkling water and plum jam when I have eggs on hand and a half-opened jar of jam. It requires very few dishes, the ingredients are usually available at home, and the result is predictable and quick. Quick Info Total time: about 40 minutes Preparation time: 10-15 minutes Cooking time: 20-25 minutes (depending on the size of the pan and your pace) Servings: 12-15 pancakes, depending on how thin you make them Difficulty: easy Recipe type: classic dessert, perfect for when you crave something sweet Ingredients 3 cups of all-purpose flour (standard cup of 250 ml) 2 eggs 1 packet of vanilla sugar 1 tablespoon of powdered sugar sparkling water – between 1 liter and 1.5 liters (add gradually until you achieve the right texture) oil for greasing the pan plum jam (for filling, at the end) Instructions 1. Crack the eggs into a large bowl. 2. Add the powdered sugar and the packet of vanilla sugar. Mix well with a whisk or a fork until the sugar dissolves. 3. Add one cup of flour. Start mixing with the whisk. 4. Gradually pour in the sparkling water, continuously stirring to avoid lumps. 5. Slowly add the remaining flour. Alternate between flour and sparkling water until you finish the flour and reach a batter thicker than liquid yogurt but still fluid. 6. Let the batter rest for 15 minutes at room temperature. During this time, the gluten in the flour hydrates, and the pancakes will turn out more elastic. 7. Heat a frying pan over medium heat. Grease the pan with a little oil before the first pancake and then after every 2-3 pancakes, if necessary. 8. Using a ladle, pour a thin layer of batter into the pan. Quickly tilt the pan to cover the bottom evenly. 9. Cook until the edges start to lift and the bottom turns golden. Flip the pancake with a spatula and let it cook for a few more seconds on the other side. 10. Remove the pancake onto a plate. Repeat the steps with the remaining batter. 11. Once finished, spread each pancake with plum jam and roll them up. Why I Make This Recipe Often It’s one of the simplest pancake options, without milk, which is useful when I don’t have milk at home or want something lighter. The batter with sparkling water turns out very airy and light. The pancakes can be filled with any jam or even savory fillings if you skip the vanilla sugar. They come together quickly, and you don’t have to stand by the stove for too long. Tips and Variations Tips - If you want very thin pancakes, the batter needs to be quite fluid, almost like drinkable yogurt. - Grease the pan just enough to prevent sticking; don’t overdo it with the oil. - If lumps form, you can quickly strain the batter through a sieve. - Make sure to let the batter rest for those 15 minutes; the final texture really depends on this step. Substitutions - You can use whole wheat flour for a more rustic version, but the texture will be a bit thicker. - Vanilla sugar can be replaced with a small amount of vanilla extract or even regular sugar if you don’t have anything else. Variations - Instead of plum jam, any other thicker jam, fruit spread, or even preserves will work. - If you want savory pancakes, omit the sugar and vanilla sugar from the recipe. - You can add grated lemon zest for an extra hint of flavor. Serving Ideas - The quickest way is to spread them with jam and roll them up immediately while they are still warm. - You can cut rolled pancakes into pieces and serve them on a platter as a snack at parties. - They can also be eaten cold, but they are best right after being made. Frequently Asked Questions 1. Can I use still water instead of sparkling water? Technically, yes, but the pancakes won’t be as fluffy and light. Sparkling water helps achieve that airy texture. 2. Can I make the batter in the evening and store it in the fridge? Yes, the batter can last in the fridge for a few hours, but mix it well before making the pancakes. You might need to add a bit more sparkling water if it thickens overnight. 3. What can I use to grease the pan if I don’t have oil? Butter works too, but it tends to burn faster. Use it very sparingly, just enough to prevent sticking. 4. How many pancakes does this recipe yield? It depends on how thin you make them and the size of the pan, but typically it yields between 12 and 15 medium pancakes. 5. Can I use this batter for stuffed pancakes with cheese or meat? Yes, but omit the sugar and vanilla sugar from the mixture. Nutritional Values Values are approximate for one medium pancake, without filling: Calories: 100-120 kcal Carbohydrates: 20-22 g Protein: 2-3 g Fat: 1-2 g The jam will add extra calories, depending on how much you put on each pancake. Storage and Reheating Leftover pancakes can be stored covered in the fridge for up to 2 days. They reheat quickly in a dry pan or even for a few seconds in the microwave. They are best fresh, but they won’t spoil if stored for a short time. If you fill them in advance, use jam that doesn’t run. This recipe doesn’t involve complicated steps or hard-to-find ingredients. I use it often because it works with almost anything, and the pancakes remain elastic and soft, even after cooling down.

Pancakes with jam

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