Mini pancakes with sour cherry jam

Name: Mini pancakes with sour cherry jam
Ingredients: 4 eggs; 2 tablespoons powdered sugar; 1 sachet vanilla sugar (8 g); 1/8 teaspoon salt; 400 g yogurt; 2 tablespoons oil; 1 teaspoon lemon extract; 5-6 tablespoons flour; 1 sachet baking powder (10 g); 150 g sour cherry jam

Dessert - Mini pancakes with sour cherry jam by Mirela B. - Recipia

Mini pancakes with sour cherry jam are cooked in a skillet, 5-6 at a time, using a thick yogurt batter. The eggs and yogurt give them a soft crumb, and the surface picks up a little color before I spoon the jam on top. I use plain, thick yogurt so the batter holds well on a spoon. Prep: 5 minutes. Cook: 20 minutes. Total time: 25 minutes. Servings: 4. About 390 kcal and 12 g of protein per serving.

Ingredients

4 eggs
2 tablespoons powdered sugar
1 sachet vanilla sugar (8 g)
1/8 teaspoon salt
400 g yogurt
2 tablespoons oil
1 teaspoon lemon extract
5-6 tablespoons flour
1 sachet baking powder (10 g)
150 g sour cherry jam

Preparation

1. Beat the eggs with a whisk, then add the powdered sugar, vanilla sugar, salt, yogurt and oil. Keep beating for 2-3 minutes. 2. Add the lemon extract, then gradually fold in the flour and baking powder. The batter should be thick and smooth. 3. Drop small spoonfuls into a nonstick skillet heated over medium heat, 5-6 at a time. Cook for about 1 minute on each side, until puffed and lightly browned. They’ll all be ready in about 20 minutes. 4. Spoon the sour cherry jam over the pancakes before serving.

Notes

I serve them with black tea; texture-wise, they’re more like small, thick pancakes than thin ones. Covered, they keep in the fridge for up to 3 days; to reheat, cook them for about 30 seconds on each side in a skillet. Plain, thick yogurt keeps the batter together, while drinkable yogurt can make it spread out. A small spoon makes evenly sized pieces, and larger ones need a little more time in the skillet. Plum jam can take the place of sour cherry jam; the batter contains gluten, dairy and eggs.