Pancakes with jams

Name: Pancakes with jams - Renata G.
Ingredients: 2 eggs; 200 ml milk; 200 g white flour; 350 ml sparkling water; a pinch of salt; 1 tablespoon oil; sour cherry jam; morello cherry jam

Dessert - Pancakes with jams by Renata G. - Recipia

When I make pancakes at home, I realize every time how important the texture of the batter is. If it's too thick, the pancakes turn out like flatbreads. If it's too thin, they tear as soon as you flip them. However, once you find the right balance, things become simple. Usually, I dive right in without much planning – everything is mixed quickly, and with the right pan, the pancakes come out one after another without any hassle. I find it helpful to thin the batter a bit during the process if I notice it thickening. Quick info Total time: about 45-60 minutes (for a generous serving) Preparation time: 10-15 minutes Cooking time: 30-40 minutes (depends on the size of the pan and how quickly you move) Servings: about 20 pancakes (small pan) Difficulty: easy Recipe type: quick dessert, snack, suitable for breakfast or anytime Ingredients 2 eggs 200 ml milk 200 g all-purpose flour 350 ml sparkling water a pinch of salt 1 tablespoon oil (for the batter) a little oil for greasing the pan sour cherry jam (or morello cherry jam, for filling) The batter comes out soft, easy to spread, and doesn’t tear if you follow the quantities. The sparkling water helps achieve an airy texture. Instructions 1. Crack the eggs into a large bowl and whisk them with a whisk or mixer until just combined. 2. Pour in the milk, sparkling water, and add the salt. Mix gently. 3. Start adding the flour gradually, sprinkling it in while continuing to whisk. This way, no lumps will form. If you have a mixer, it goes quickly, but it works with a whisk too. 4. Add the tablespoon of oil and mix a little more. 5. The batter should be liquid but still cohesive. If it seems too thick, you can add a bit more sparkling water as you go. If it's too thin, add a tablespoon of flour. 6. Heat a non-stick pancake pan (or any non-stick skillet) well. Lightly grease it with oil, then wipe off the excess with a paper towel. The pan shouldn’t be soaked, just lightly greased. 7. Use a ladle to pour batter into the pan, quickly tilting it to evenly cover the entire surface. 8. Let the pancake brown on one side. You’ll notice the edges starting to lift from the pan, which means it’s ready to be flipped. 9. Flip the pancake – either with a spatula or, if you’re feeling brave and experienced, by tossing it briefly in the air. Let it brown on the other side. 10. Remove the pancake onto a plate. Continue with the rest of the batter. From time to time, if the batter thickens, add a bit more sparkling water and mix. 11. If you notice they start to stick, grease the pan with a tiny bit more oil. 12. Once you finish all the pancakes, spread them, while they’re warm, with sour cherry or morello cherry jam, or anything else you like. 13. If you want, you can dust them with powdered sugar at the end. Why I make this recipe often These pancakes don’t require many ingredients and can be made quickly whenever you need something sweet or want to use up a jar of leftover jam. You can fill them with whatever you have on hand; no planning is necessary. Plus, you get a lot from a single batch. Tips and variations Tips - Don’t let the batter sit too long, as the flour will absorb more liquid. If it thickens in the meantime, add more sparkling water. - If the pan isn’t heated well or isn’t greased enough, the pancake may stick. Ideally, after the first two, the pan behaves better. - Strain the batter if there are lumps remaining. Substitutions - If you don’t have sparkling water, you can try using still water, but the pancakes won’t be as fluffy. - All-purpose flour can be replaced with half whole wheat flour, but the texture will change slightly. - For a more neutral taste, you can skip the salt, but I recommend leaving at least a pinch. Variations - You can fill the pancakes with chocolate cream, honey, or sweet cheese, not just jam. - For savory pancakes, use the same base but don’t add sugar or jam. - If you want them thicker, don’t thin the batter too much. Serving ideas - Fill them with sour cherry or morello cherry jam while they’re warm. - They also go well with yogurt and honey or fresh fruits. - If you prefer, roll them up or fold them and slice them for a snack platter. Frequently asked questions 1. What should I do if the pancake batter thickens as I go? Add a little sparkling water, mix well, and continue frying the pancakes. 2. How can I prevent the pancakes from sticking to the pan? Make sure the pan is well-heated and lightly greased with oil. If necessary, grease between pancakes. 3. Can I make the pancakes fluffier? Sparkling water helps with the airy texture, but if you want them even fluffier, you can beat the egg whites separately and fold them in, although this recipe doesn’t require that step. 4. Can I store pancake batter in the fridge? Yes, but the flour will absorb liquid, so when you resume, you’ll likely need to thin it out again. 5. What type of pan is ideal for pancakes? A thin non-stick skillet with low edges makes pancakes that don’t stick and flip easily. Nutritional values Approximately, one pancake (without filling) has about 60-70 kcal, including 2-3 g of protein, 10-12 g of carbohydrates, and under 2 g of fat. If you fill them with jam, you add a few dozen calories per piece, depending on the amount. These values are approximate for pancakes made in a small pan, without a large amount of added oil. Storage and reheating Pancakes can be stored in the fridge, covered, for up to 2 days. Before serving, you can reheat them in a dry pan or microwave. If left too long, they become firmer, but with filling, they soften again. The batter can be kept in the fridge until the next day, but it will need to be mixed and, most likely, thinned again with sparkling water. Fresh pancakes are still the best.

Pancakes with jams

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