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    Jam doughnut pancakes

    Jam doughnut pancakes
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    Jam doughnut pancakes combine the best of two beloved breakfast treats, offering a delightful twist to traditional pancake recipes. These indulgent delights feature fluffy pancakes filled with luscious jam, reminiscent of the classic jam-filled doughnuts. To create these mouthwatering treats, pancake batter is spooned onto the griddle, and a dollop of your favorite jam is added before flipping.

    The result is a warm, golden pancake with a gooey, sweet surprise in every bite. Dust them with powdered sugar for an extra touch of sweetness, and serve with a side of whipped cream or fresh berries. Jam doughnut pancakes are a delicious and playful addition to your breakfast repertoire, sure to satisfy any sweet tooth.

    Also Read: Easy Lemon Butter Fish in 20 Minutes

    Jam doughnut pancakes
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    Jam doughnut pancakes

    Recipe by RecipesVilla
    Course: Dessert, SidesCuisine: American, ItalianDifficulty: Easy
    Servings
    +
    –

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    198

    kcal

    Try a twist on jam doughnuts to celebrate Hanukkah, the Jewish festival of light, in December. It’s traditional to eat fried foods during the celebrations.

    Ingredients

    • 2  eggs

    • 300 ml milk

    • 250 g self-raising flour

    • 2 tsp baking powder

    • 25 g caster sugar

    • 50 g unsalted butter, melted, plus extra for frying

    • 12 tsp (about 75g) strawberry jam

    • g ranulated sugar, to serve

    Directions

    • Whisk the eggs and milk together in a jug or bowl until smooth. In a separate large bowl, combine the flour, baking powder and a pinch of salt.
    • Pour the egg mixture into the flour mixture and stir until combined. Stir in the caster sugar. Pour in the melted butter and stir until combined. Set aside for 30 mins to rest if you have time, or start cooking straightaway.
    • Melt a generous knob of butter in a large non-stick frying pan over a medium heat. When it’s frothy, add a ladle of batter. Cook for 30 seconds, then spoon 2 tsp jam onto the middle of the pancake, spreading it slightly (using two spoons will help). Ladle over enough batter to cover the jam.
    • Cook the pancakes on one side for 2 mins until bubbles appear on the surface and the edges begin to set. Turn with a fish slice and cook for a further 1-2 mins until golden. Repeat with the rest of the batter, wiping out the butter between each pancake. Sprinkle over granulated sugar to serve.

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