Pancakes with jam

Name: Pancakes with jam - Savina E.
Ingredients: 3 cups flour 2 eggs a pinch of salt 2 tablespoons sugar 1 teaspoon baking powder 2 cups milk (measured with the same cup used for flour) 2 cups water 3 tablespoons oil 1/2 jar

Dessert - Pancakes with jam by Savina E. - Recipia

Jam pancakes are one of the simple desserts we made often when we were kids. Recently, I find myself preparing them less frequently, probably because when they're ready, it's hard to stop at one or two. The batter is quick to make, using common ingredients, and the pancakes can be filled with apricot jam, plum jam, or any other variety you have on hand. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; pancakes are cooked one at a time, a few seconds on each side Servings: not specified; the number of pancakes depends on the diameter of the pan and the amount of batter used for each Difficulty: easy Recipe type: dessert, sweet pancakes with jam Ingredients 3 cups of flour 2 eggs 1 pinch of salt 2 tablespoons of sugar 1 teaspoon of baking powder 2 cups of milk, measured with the same cup used for flour 2 cups of water 3 tablespoons of oil 1/2 jar of apricot jam 1/2 jar of plum jam Preparation method 1. Place the whole eggs in a bowl. Whisk them with a whisk together with the salt and sugar until the mixture becomes homogeneous. 2. Mix the flour with the baking powder. Gradually add this mixture over the eggs, alternating with the milk. This way, the batter will homogenize more easily. 3. After incorporating the flour and milk, add the oil and water. Mix until you obtain a uniform pancake batter. 4. Heat a special pancake pan. If using a non-stick pan that doesn't require greasing, you can pour the batter directly into it without adding oil. 5. Pour a ladle of batter into the heated pan and spread it into an even layer. Cook the pancake until it easily lifts off, then flip it. 6. Let the pancake cook for a few more seconds on the other side until it is lightly browned. No long cooking time is needed. 7. Remove the pancake onto a plate. Continue in the same way until you finish the batter. 8. Spread the pancakes with apricot jam, plum jam, or your favorite variety. You can roll or fold them, depending on how you usually serve them. Why I make the recipe often I like the recipe because it uses basic ingredients and doesn't require complicated preparation. Flour, eggs, milk, water, and oil are usually found in the kitchen, and the filling can be changed based on the jam available. It's also a practical option when you need to quickly prepare a simple dessert. The pancakes are good both immediately after cooking and later, after being filled with jam. From the same batter, you can use two varieties of jam, as specified in the recipe, or just one. Tips Use the same cup for flour and milk. The quantities in the recipe are measured this way, and changing the measuring vessel can alter the proportions. Add flour and milk gradually, alternating. Mixing this way helps achieve a more uniform batter. The pan should be well heated before the first pancake. In the case of a non-stick pan suitable for pancakes, there is no need to grease it with oil. Pour a ladle of batter for each pancake. The exact amount may vary depending on the size of the pan and the desired thickness. Flip the pancake after the first side is cooked, then let it cook for just a few seconds on the opposite side. Substitutions Apricot jam and plum jam can be replaced with any other jam you like. The recipe allows you to choose the filling based on your preferences. You can use just apricot jam or just plum jam if you don't want to combine two varieties. The quantity mentioned in the ingredients is 1/2 jar of each. Variations Make all the pancakes in the same pan and fill them differently: some with apricot jam, others with plum jam. This way, you can use both varieties without changing the batter. If you prefer less sweet pancakes, keep the amount of sugar in the batter and use less jam for filling. The sugar in the mixture is 2 tablespoons, and the jam is added after cooking. For pancakes with a different taste, just change the type of jam. There is no need to modify the base batter. Serving ideas Serve the pancakes plain, filled and rolled or folded. Apricot and plum jams can be used separately, depending on preferences. They are suitable as a dessert after a meal or as a snack. They can be stacked on a plate after cooking, then spread and rolled when all are ready. Frequently asked questions Why is both milk and water used in the batter? In this recipe, milk and water are added together, in equal quantities, after the flour has been alternated with the milk. Follow the indicated proportions and measure the milk with the same cup used for flour. Do I need to grease the pan before each pancake? No, if you are using a special non-stick pancake pan that does not require greasing. The original recipe states that the batter can be poured directly into the pan. Can I use just one type of jam? Yes. Apricot and plum jams are the ones indicated in the recipe, but you can also use any other jam you prefer. How much batter is used for one pancake? Use one ladle of batter. The appropriate amount may vary depending on the size of the pan and how thick you want the pancakes to be. When should the pancake be flipped? The pancake is flipped after the first side is cooked. After flipping, let it cook for a few seconds on the other side. Nutritional values The values are approximate and cannot be calculated precisely, as the recipe uses cups of flour and does not specify the capacity of the jam jars or the final number of pancakes. For the entire amount of batter, without jam, the estimate is approximately 2,100-2,300 kcal, 350-380 g carbohydrates, 60-65 g protein, and 60-65 g fat. The calculation takes into account usual quantities for a cup of flour and for milk measured with the same cup. Jam adds calories and carbohydrates, depending on the variety and the amount used. For an individual serving, the values primarily depend on the number of pancakes obtained and how much jam goes into each. Storage and reheating Pancakes can be stored in the refrigerator after they have cooled and been filled. Cover them to prevent drying out and consume them in a short time. For reheating, warm them gently so that the jam does not get too hot and the pancakes do not dry out. They are also good cold, especially if they have been kept covered.

Pancakes with jam

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