Jam(Jelly) Donut Pancakes

Name: Jam(Jelly) Donut Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10
Ingredients: 1 cup plain, all purpose or light spelt flour; 1 tbsp baking powder (- yes, that much! Helps them rise like donuts!); 1/4 tsp salt; 2 tbsp light butter or coconut oil (melted and cooled slightly); 1 large egg; 1 tbsp vanilla extract; 3/4 cup low fat/skim or almond milk; 10 tsp Jam of choice (I used Raspberry); 1/4 cup caster sugar; 4 tbsp Jam; 3 tbsp boiled water

By Karina Carrel · CafedelitesPublic

Your rating · the average is public, yours is not

Jam filled Donut Pancakes, eat your donuts for breakfast! Fluffy pancakes with sweet jam oozing from inside, drizzled with extra jam syrup.

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 10

Vegetarian

Start cooking Shopping list Veganize it!

Write a vegan version myself

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Jam(Jelly) Donut Pancakes · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 10 people

Cooking for

1 cupplain, all purpose or light spelt flour
1 tbspbaking powder (- yes, that much! Helps them rise like donuts!)
0.25 tspsalt
2 tbsplight butter or coconut oil (melted and cooled slightly)
1large egg
1 tbspvanilla extract
0.75 cuplow fat/skim or almond milk
10 tspJam of choice (I used Raspberry)
0.25 cupcaster sugar
4 tbspJam
3 tbspboiled water

Steps

1
Combine together flour, baking powder and salt in a large-sized bowl. Make a well in the centre and add the melted butter/oil, egg, vanilla and milk. Slowly whisk well until smooth. Set aside.
2
Heat a nontick pan or griddle over low-medium heat and wipe over with a little butter or oil on a paper towel to lightly grease pan. Pour less than ¼ cup of batter onto the pan and spread out gently with the back of your spoon/ladle into a round shape. Spoon 1 teaspoon of Jam onto the centre of the batter and then gently pour a little pancake batter evenly over the top to cover the jam completely. (You can gently seal it with the back of your spoon to ensure no jam touches the pan, or your jam can burn or stick).
3
When the underside is golden, gently flip with a spatula and cook until golden. Repeat with remaining batter and jam.
4
Prepare a wide shallow dish with the sugar and immediately place each pancake onto the sugar while they're still warm. Evenly coat both sides and place onto a serving dish. (Optional: Melt 1 tablespoon butter to brush onto the pancakes before coating in the sugar to help the sugar stick better).
5
Combine the jam and water in a serving jug, and whisk until a syrup forms.
6
Drizzle the jam syrup over the top to serve!

Comments · 0

No comments yet.

Per portion

Calories: ~24 kcal
Protein: ~0 g
Fat: ~0 g
Carbs: ~6.2 g
Fiber: ~0 g
Sodium: ~58.5 mg

3 ingredients still need USDA food links. baking powder (- yes, that much! Helps them rise like donuts!), large egg, vanilla extract, Jam are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 10-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Eggs
Tree nuts
Wheat

Partial · 8/11 ingredients linked