Pancakes with fig jam and ice cream

Delicious pancakes with fig jam and vanilla ice cream

When it comes to desserts, pancakes hold a special place in the hearts of many. These fine delicacies, easy to prepare, have been savored by generations and have a versatility that makes them suitable for both breakfast and dessert. Today, I will share a simple and quick recipe for pancakes with fig jam and vanilla ice cream that is sure to impress anyone who tastes them.

Preparation time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes
Number of servings: 4-6 pancakes (depending on their size)

Ingredients needed:

- 3 fresh eggs
- 250 ml sparkling water (choose a water with fine bubbles for fluffy pancakes)
- A pinch of salt
- 2 tablespoons powdered sugar (or more, depending on your sweetness preference)
- Flour (about 200-250 g, depending on the desired consistency of the batter)
- Fig jam (about 200 g, or enough to fill the pancakes)
- Vanilla ice cream (or your preferred flavor)
- Candied cherries (for decoration)

Necessary utensils:

- A large mixing bowl
- A whisk or fork
- A non-stick frying pan
- A spatula
- A serving plate

A brief story about pancakes

Pancakes have a rich and fascinating history, with deep roots in culinary traditions around the world. Whether called "crêpes," "pancakes," or simply "pancakes," they are appreciated for their light texture and ability to be filled with a variety of ingredients, from sweet to savory. Today, we will experiment with a delicious combination of fig jam, adding a sophisticated touch to this classic dessert.

Preparing the pancake batter

1. Beat the eggs: Start by cracking the 3 eggs into a large bowl. Use a whisk or fork to beat them well until they become homogeneous. This step is essential for achieving fluffy pancakes.

2. Add the wet ingredients: Pour the 250 ml of sparkling water into the bowl with the eggs. Add a pinch of salt and the two tablespoons of powdered sugar. These ingredients will give the pancakes a balanced flavor.

3. Incorporate the flour: Start adding the flour gradually, mixing continuously. The amount of flour will vary depending on the size of the eggs and the desired consistency of the batter. You should achieve a fluid batter, but not too thick. A good rule of thumb is to add flour until the batter has a consistency similar to that of cream.

4. Let the batter rest: Allow the batter to rest for about 10-15 minutes. This will help the gluten relax, leading to even fluffier pancakes.

Baking the pancakes

1. Heat the pan: Place the non-stick frying pan over medium heat. Make sure it is well heated before adding the batter. You can check the temperature by dropping a drop of water; if it sizzles and evaporates quickly, the pan is ready.

2. Add the batter: Using a ladle, pour the batter into the pan, forming a thin layer. Tilt the pan from side to side to evenly distribute the batter.

3. Bake the pancakes: Let the pancake cook for 1-2 minutes, until the edges turn golden and the center is set. Use the spatula to carefully flip the pancake and cook the other side for another 1-2 minutes.

4. Repeat: Repeat the process for the remaining batter, adding a little oil or butter to the pan if necessary to prevent sticking.

Assembling and serving

1. Fill the pancakes: After you have finished baking all the pancakes, take each pancake and fill it with fig jam. Spread the jam evenly over the entire surface of the pancake and roll or fold it.

2. Serve with style: Place the filled pancakes on a plate. Add a generous scoop of vanilla ice cream on top and decorate with candied cherries. These not only add a special appearance but also a touch of acidity that balances the sweetness.

Tips and tricks

- Fig jam: If you don’t have fig jam, you can use any other preferred jam, such as strawberry or raspberry. Experiment with different flavors!

- Ice cream: For a healthier option, choose sugar-free vanilla ice cream or even a fruit sorbet.

- Variations: You can add a splash of vanilla extract or cinnamon to the pancake batter for extra flavor. You can also replace the candied cherries with toasted nuts or fresh fruits to add texture.

Nutritional benefits

Pancakes are a good source of carbohydrates, and adding eggs increases their protein content. Fig jam brings antioxidants and fiber, and vanilla ice cream, depending on the type chosen, can add calcium and healthy fats.

Frequently asked questions

- Can I use whole wheat flour? Yes, you can replace white flour with whole wheat flour, but you may need to adjust the liquid quantities.

- How can I store pancakes? If there are leftover pancakes, you can store them in a closed container in the refrigerator for 1-2 days. Reheat them in the oven or on the pan before serving.

- What drinks pair well? These pancakes pair perfectly with a flavored coffee or a light green tea. Additionally, a sweet wine or a fruit cocktail would be wonderful.

Now that you have all the necessary information, all that’s left is to get cooking! These pancakes with fig jam and vanilla ice cream are not just a dessert, but a culinary experience that will bring smiles to the faces of your loved ones. Enjoy every bite!