Butter pancakes with bitter cherry jam

Name: Butter pancakes with bitter cherry jam
Ingredients: 2 eggs; 10 g brown sugar; 2 g salt; 50 g butter with 85% fat; 120 g flour; 250 ml water; 5 ml oil; 120 g bitter cherry jam

Dessert - Butter pancakes with bitter cherry jam by Dina P. - Recipia

Butter pancakes with bitter cherry jam are usually served for breakfast or as dessert. The butter batter cooks into thin pancakes with browned edges, then each one is filled with jam and folded. I bring them to the table while they’re still warm, without rolling them too tightly. Preparation: 10 minutes. Cooking: 12 minutes. Total time: 22 minutes. Servings: 2. Approximately 660 kcal and 13 g protein per serving.

Ingredients

2 eggs
10 g brown sugar
2 g salt
50 g butter with 85% fat
120 g flour
250 ml water
5 ml oil
120 g bitter cherry jam

Preparation

1. In a bowl, mix the eggs with the brown sugar, salt and softened butter until smooth. 2. Stir in the flour, then gradually pour in 250 ml of tap water, mixing until you have a thin batter. 3. Heat a crêpe pan and grease it with 5 ml of oil. Pour in a ladleful of batter and tilt the pan so it spreads over the whole surface. 4. Cook the 6 pancakes for about 1 minute on each side, until the edges are lightly browned. 5. Fill the pancakes with bitter cherry jam and fold them.

Notes

I serve them warm with black tea; the jam stays tucked into the folds. Six are enough for two, and the third person eats on the go; I haven’t made more, so we don’t put on weight. I don’t like spending too long at the pan, so I stop at this portion. Choose a jam with whole fruit and thick syrup, because one that’s too runny spills out when you fold the pancake. If it’s very tart, use a thinner layer rather than increasing the brown sugar in the batter. Tap water works well; with sparkling water, keep the same amount, and the batter may turn out a little airier. Small pancakes brown faster, so keep an eye on the edges when the pan is hot. Softened butter mixes more easily than cold butter, which can stay in little pieces. The batter contains gluten, dairy and eggs; you can swap the jam for sour cherry jam, in the same amount. The pancakes keep covered in the fridge for up to 3 days and can be briefly reheated in a pan.