Pancakes with jam

Name: Pancakes with jam
Ingredients: 500 ml mineral water; 500 ml milk; 2 packets of vanilla sugar; 1 vial of rum essence; a pinch of salt; 2 eggs; 8-9 tablespoons of flour (as much as you consider for the mixture to be fluid); cherry jam.

Dessert - Pancakes with jam by Ioanina P. - Recipia

When I want a simple dessert without complicated ingredients, I make these thin pancakes with milk and sparkling water. The batter comes together quickly, and the sparkling water makes it fluid enough to spread the pancakes easily in the pan. I filled them with cherry jam, but the base remains the same and can be used whenever I want tender, thin pancakes perfect for a homemade dessert. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: not specified; depends on the number of pancakes and the baking speed Servings: not specified; the quantity obtained depends on how much batter is used for each pancake Difficulty: easy Recipe type: dessert, jam pancakes Ingredients 500 ml sparkling water 500 ml milk 2 eggs 2 packets of vanilla sugar 1 vial of rum essence A pinch of salt 8-9 tablespoons of flour, or as needed to keep the batter fluid Cherry jam for filling A little oil for greasing the pan Preparation method 1. Prepare the batter In a large bowl, combine the milk, sparkling water, eggs, vanilla sugar, rum essence, and a pinch of salt. Whisk well until the liquid ingredients are blended, and the eggs are fully incorporated. 2. Gradually add the flour Add the flour in several batches, continuously mixing with a whisk. Start with a smaller amount and observe the consistency. The batter should be like a thinner cream, not thick and hard to pour. The exact amount of flour may vary slightly, so there’s no need to add all 9 tablespoons at once. The important thing is that the mixture flows easily and can be spread in the pan. 3. Heat the pan Heat the pan and grease it with a little oil. You don’t need much oil, just a thin film on the surface. 4. Pour the batter Using a smaller ladle, pour the batter into the heated pan. Immediately after pouring, move the pan side to side to distribute the batter evenly across the surface. Be careful to pour a small amount of batter. If you pour too much, the pancake will be thick and won’t bake as thinly. 5. Cook the pancake on both sides Let the pancake cook on one side, then flip it and cook the other side. Continue in the same manner until you finish the batter, greasing the pan with a little oil as needed. 6. Fill the pancakes Spread cherry jam on each cooked pancake, then roll or fold it according to your preference. They are served plain, immediately after filling. Why I make this recipe often I love this recipe because it uses common ingredients and doesn’t require complicated preparation. The batter is mixed in one bowl, and the flavor is pleasant due to the vanilla sugar and rum essence. The sparkling water helps achieve a fluid mixture that spreads easily in the pan. The cherry jam pairs well with the subtle rum flavor, but the pancakes can be filled and served immediately without further preparation. They are perfect for a simple homemade dessert, especially when you want something sweet without a lengthy recipe. Tips Flour should be added gradually, as the batter needs to remain fluid. If you add too much flour, the mixture becomes too thick, and the pancakes turn out denser than they should. The amount of batter poured into the pan matters a lot. A smaller ladle helps control the portion, and a quick movement of the pan distributes the batter before it starts to set. The pan should be well heated before the first pancake and greased with a little oil. Too much oil can make the pancakes heavy and prevent the batter from spreading evenly. If the batter doesn’t easily cover the bottom of the pan, it may be too thick. In this case, check the consistency before continuing to bake, without adding a large amount of flour at once. Substitutions Sparkling water is part of the original recipe and shouldn’t be replaced if you want to keep the same recipe. Milk and sparkling water are used together in equal amounts. Cherry jam can be substituted with another available jam, but the version presented is the one used for filling the pancakes. Rum essence and vanilla sugar give the dessert its flavor. If omitted, the pancakes can still be made, but the taste won’t be the same. Variations You can keep the pancakes unfilled and fill them only at serving time. This way, each person can use as much jam as they want. Another option is to spread the jam directly on the warm pancake and then roll it immediately. In the basic recipe, cherry jam is the only filling mentioned. If you prefer thinner pancakes, it’s important to use less batter for each piece, not to change the amount of flour without checking the consistency. The batter needs to remain fluid to spread easily. Serving ideas Pancakes are served with cherry jam, rolled or folded. They can be placed on a plate immediately after filling. For simple portioning, spread each pancake with jam, then roll it up and cut if needed. No additional preparation is necessary for serving. Frequently asked questions 1. What should the consistency of the batter be? The batter should be like a thinner cream. It should flow easily from the ladle and spread across the entire surface of the pan when moved side to side. 2. Why are my pancakes too thick? Most likely, too much batter was poured into the pan, or the mixture is too dense. Use a smaller ladle and distribute the batter immediately after pouring. If the batter doesn’t flow easily, check to ensure too much flour hasn’t been added. 3. How much oil is used? The recipe indicates a little oil for greasing the pan. There’s no need to pour a lot; it’s enough to lightly grease the surface before baking and as needed. 4. Can I use another jam? Yes, however, the recipe presented is for pancakes filled with cherry jam. Another jam will change the final flavor but will not alter the method of preparing the pancakes. 5. Can the batter be made without rum essence? Rum essence is part of the recipe’s flavor. If you don’t use it, the pancakes can still be baked, but they will have a less aromatic taste. Nutritional values The values are estimates and cannot be calculated precisely, as the recipe does not specify the amount of jam used, the exact amount of oil, the final number of pancakes, or the weight of the flour from the 8-9 tablespoons. For a plain pancake without jam, the estimate can be around: Calories: approximately 90-130 kcal Protein: approximately 3-4 g Carbohydrates: approximately 14-20 g Fats: approximately 2-4 g A pancake filled with cherry jam will have more calories and carbohydrates, depending on the amount of jam spread. The remaining oil in the pan can also contribute to the final value. These figures are indicative and do not represent an exact nutritional analysis. Storage and reheating Pancakes are best freshly baked and filled. The original recipe does not specify a storage time or reheating method, so it’s preferable to prepare them in the quantity that will be served. If plain pancakes are left over, they can be stored separately from the jam and filled later. This is more practical than storing all the pancakes already filled, especially if you want to maintain their texture as much as possible.

Pancakes with jam

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