Pancakes with strawberry jam

Name: Pancakes with strawberry jam - Natasa M.
Ingredients: 2 large eggs; 350 ml milk; 200 g flour; 50 g butter; 4; 5 tablespoons of sugar; one packet of baking powder; optional: essences; grated lemon zest; strawberry jam for serving

Dessert - Pancakes with strawberry jam by Natasa M. - Recipia

Pancakes with Strawberry Jam, Made in a Multicooker When I want to make pancakes without using a frying pan, I prepare this version in a multicooker using the Bake setting. The batter is based on whipped egg whites mixed with sugar, which gives it a light consistency, while the butter and milk keep the pancakes tender. The layers are baked one at a time directly in the pot and served with strawberry jam. The recipe is inspired by Tabitha's version and is suitable for the Philips Multicooker, using the Bake program at 180 degrees. Quick Info Total time: not specified in the original recipe; depends on the time needed to preheat the appliance and the number of layers baked Preparation time: not specified Baking time: each layer is baked until the edges turn golden brown, then flipped to the other side Servings: not specified; the number of pancakes depends on the amount of batter used for each layer Difficulty: easy to medium Recipe type: dessert for breakfast or snack Ingredients 2 large eggs 350 ml milk 200 g flour 50 g butter, softened at room temperature 4-5 tablespoons of sugar 1 packet of baking powder Optional: essence or grated lemon zest Strawberry jam, for serving Instructions 1. Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat them with the sugar until you achieve a smooth and consistent foam. It is important for the foam to be firm enough before incorporating it into the batter. 2. In another bowl, mash the yolks together with the softened butter. The butter should be at room temperature to mix more easily with the yolks. 3. Gradually pour the milk over the yolk and butter mixture. Stir after each addition until the mixture becomes as uniform as possible. 4. Sift the flour and baking powder together, then add them to the bowl. Incorporate the ingredients until you obtain a smooth batter. If using essence or grated lemon zest, add them at this stage. 5. Gently fold the whipped egg whites into the batter. Mix carefully just until the ingredients are combined. There is no need to mix aggressively, as the egg whites should be preserved as much as possible. 6. Start the multicooker and select the Bake program from the Start menu. Set the temperature to 180 degrees and the maximum time allowed by the appliance, as indicated in the original recipe. 7. Using a ladle, pour a small amount of batter into the multicooker pot. The amount used for each layer should be sufficient to create a layer that can be easily flipped. 8. Allow the layer to bake until the edges turn golden brown. When it's baked on one side, carefully detach it and flip it to brown evenly on the other side. 9. Continue in the same manner until you finish the batter. The layers can be stacked on top of each other as they are ready. 10. Serve the pancakes with strawberry jam. The jam is added at the end, according to preference. Why I Make This Recipe Often I love this recipe because it uses common ingredients and doesn't require complicated preparation. The batter comes together quickly, and baking in the multicooker is convenient when I don't want to work with a frying pan. The whipped egg whites change the texture of the batter, making it lighter than a simple mixed composition. Additionally, the pancakes pair well with strawberry jam, which adds enough sweetness and doesn't need separate preparation. Tips and Variations Tips Use softened butter, not melted. In this recipe, the butter is mashed with the yolks, and its consistency at room temperature helps achieve a uniform mixture. Add the milk gradually. If you pour it all at once, the yolk and butter mixture may not blend as easily. Sift the flour and baking powder together before adding them. This way, they distribute better in the batter and don't clump together easily. Incorporate the egg whites at the end. Mix only until you no longer see large areas of foam separated from the batter. If you overmix, the composition may lose its airiness. Don't flip the layer too early. Wait until the edges are golden brown and the layer can be carefully detached from the pot. If it still sticks or is very soft, it needs more baking on the first side. Before the first layer, it's useful to check how the appliance behaves on the Bake program. The recipe indicates 180 degrees, but the actual time for each layer depends on the appliance and the amount of batter used. Substitutions Milk is one of the main ingredients of the batter, and no alternative quantity is indicated in the basic recipe. If you choose to use a different type of milk, keep the same amount, 350 ml, and monitor the consistency of the batter. Strawberry jam can be replaced at serving with another jam you have on hand, but the original version is with strawberry jam. Variations For flavor, you can add essences or grated lemon zest, according to your preference. These are optional and do not change the basic steps of the recipe. The amount of sugar can be chosen between 4 and 5 tablespoons, depending on how sweet you want the batter to be. The jam added at serving also contributes to the final taste. Serving Ideas The pancakes are served topped with strawberry jam. The jam can be placed on top or between layers if you prefer to stack them. If served immediately after baking, they can be eaten plain, with the jam added only at the time of serving. This way, everyone can add the desired amount. Frequently Asked Questions Why are the egg whites beaten separately? The egg whites are beaten with sugar to achieve a consistent foam that is later incorporated into the batter. This step contributes to the lighter texture of the pancakes. Can I bake the pancakes in a frying pan? The presented recipe is designed for baking in a multicooker using the Bake program at 180 degrees. The source does not specify the steps or time for frying, so for this variant, the appliance's settings should be followed. When do I flip the layer? The layer is flipped after the edges turn golden brown and it can be carefully detached from the pot. Flipping too early may break the composition. How much strawberry jam should I use? The recipe does not specify an exact quantity. The jam is added at serving, to taste. Can I omit the essence or lemon zest? Yes. These are mentioned as optional ingredients and can be omitted without changing the rest of the recipe. Nutritional Values The values below are estimates and refer to the entire composition of pancakes, without the strawberry jam. Since the recipe does not specify the number of servings, the values for a single serving cannot be calculated accurately. For the entire amount of batter: Calories: approximately 1,400-1,550 kcal Protein: approximately 42-48 g Carbohydrates: approximately 230-250 g Fats: approximately 55-65 g Estimates may vary depending on the type of milk used, the exact amount of sugar, and the size of the eggs. The strawberry jam increases the calorie and carbohydrate intake, but the amount used at serving is not specified in the recipe. Storage and Reheating Pancakes are best served freshly baked, with the jam added at the end. If there are leftovers, allow them to cool, then store them covered to prevent drying out. It is better to keep the jam separate and add it only at the time of serving. Leftover pancakes can be gently reheated before consumption, without adding the jam during reheating. The original recipe does not specify an exact storage time, so it is recommended to consume them as soon as possible.

Pancakes with strawberry jam

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