Pancakes with strawberry jelly and red currants

Pancakes with strawberry and red currant jam

Discover a delicious and quick recipe for pancakes with strawberry and red currant jam, perfect for moments when you crave a sweet dessert but don’t have much time. These fluffy pancakes are not only a feast for the taste buds but also a healthy choice due to the fresh fruits. Whether you prepare them for a special breakfast or a refined dessert, this recipe is sure to impress.

Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes
Number of servings: 4 (approximately 8 pancakes)

Ingredients:

For pancakes:
- 3 large eggs
- 250 g flour
- 250 ml milk
- 3 tablespoons sugar
- 1 teaspoon baking powder
- a pinch of salt
- vanilla extract (optional, but recommended)
- grated zest of one lemon (for a fresh taste)

For jam:
- 300 g fresh strawberries
- 100 g red currants
- 2 tablespoons sugar
- 1 tablespoon cornstarch

Recipe history:
Pancakes are a traditional dish in many cultures around the world, often served for breakfast or as a dessert. Their origins are lost in the mists of time, but today, these pancakes are a symbol of comfort food. The combination with fresh fruit jam adds a note of freshness and sweetness, transforming a simple recipe into a delicacy.

Preparing strawberry and red currant jam:
1. Start by washing the strawberries and red currants well. Cut the strawberries into smaller pieces to cook faster.
2. Place the cut strawberries and red currants in a cooking pot, add the 2 tablespoons of sugar, and let them sit for 10 minutes. This step will help the fruits release their juice, creating a natural syrup.
3. After they have released enough syrup, put the pot on medium heat. Stir occasionally.
4. When the fruits have started to soften, add the tablespoon of cornstarch. Continue to cook the mixture until it thickens and becomes a delicious jam. This process takes about 5-7 minutes.
5. Once done, remove the pot from the heat and let the jam cool.

Preparing pancakes:
1. In a large bowl, beat the 3 eggs together with the 3 tablespoons of sugar until the mixture becomes fluffy.
2. Add the milk and continue to mix.
3. In another bowl, combine the flour, baking powder, and salt. Then, add the flour mixture to the bowl with eggs and milk, gently mixing with a whisk. It’s important not to overmix; just combine the ingredients until they are homogeneous. The mixture should have the consistency of thicker sour cream.
4. If necessary, adjust the consistency by adding a little milk or flour, depending on your preference.
5. Cover the bowl and let the mixture chill in the refrigerator for 30 minutes. This step will help the pancakes become fluffier.

Cooking the pancakes:
1. In a non-stick pan, there is no need to add oil, as the pancakes won’t stick. If you use a regular pan, add a little oil to prevent sticking.
2. Heat the pan over medium heat. Use a small ladle to pour the mixture into the pan. Place the batter in one spot, as it will spread on its own.
3. Let the pancakes cook until bubbles appear on the surface. This is a sign that it’s time to flip them.
4. Flip the pancakes and let them cook on the other side for 2-3 minutes, until they turn golden.
5. Repeat the process until you finish all the batter.

Serving:
Serve the pancakes warm with the strawberry and red currant jam on top. You can also add some fresh fruits for a vibrant look or drizzle with chocolate sauce for an extra indulgence. Another idea is to serve them with Greek yogurt for a creamy and delicious touch.

Helpful tips:
- If you want to enhance the flavor, you can add cinnamon or nutmeg to the pancake batter.
- Try to use seasonal fruits for the jam. Blueberries, raspberries, or peaches can be an excellent choice.
- If you prefer fluffier pancakes, you can separate the egg whites from the yolks, beating the whites until stiff and adding them at the end to the mixture.

Frequently asked questions:
How can I make vegan pancakes?
For a vegan version, you can replace the eggs with a ripe banana or 100 g of applesauce and the milk with a plant-based alternative, such as almond or soy milk.

What can I do with leftover pancakes?
Leftover pancakes can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in the microwave or in a pan. You can also make sandwiches with them, filling them with peanut butter and bananas.

Calories and nutritional benefits:
A serving of pancakes (2 pancakes) contains approximately 270-300 calories, depending on the ingredients used and the exact quantities. These pancakes provide carbohydrates for energy, protein from eggs and dairy, as well as vitamins and antioxidants from fruits.

This recipe for pancakes with strawberry and red currant jam is not only simple but also full of flavors, making it ideal for any occasion. By experimenting with different fruits and toppings, you can customize your pancakes to your liking. Each bite will be an explosion of taste and freshness, and you will enjoy a moment of culinary indulgence. Enjoy your meal!