Jam-Filled Pancakes
These filled pancakes are a delightful treat for breakfast or brunch. The golden brown, crispy edges give way to a burst of sweet berry jam in the center, making each bite a delicious surprise. Finished with a dusting of cinnamon sugar, these pancakes are sure to bring a smile to your face as you savor each delightful bite.
— Constant Cookbook
Ingredients
- 1/2 cup confectioners' sugar
- 1/2 Tbs. ground cinnamon
- 1 cup seedless berry jam
- 4 cups all-purpose flour
- 5 tsp. baking powder
- 3/4 tsp. salt
- 1 cup firmly packed light brown sugar
- 3 eggs, lightly beaten
- 3 cups milk
- 1 1/2 tsp. vanilla extract
- About 5 Tbs. unsalted butter, melted
Instructions
- In a small bowl, combine the confectioners' sugar and cinnamon. Transfer to a mesh sugar shaker. Fit a pastry bag with a plain round tip and fill with the jam. Set aside.
- In a bowl, sift together the flour, baking powder, salt and brown sugar. In another bowl, whisk together the eggs, milk and vanilla. Whisk the egg mixture into the flour mixture until smooth.
- Put 1/4 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 2 Tbs. of the batter into each well. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter.
- Using the tip of the pastry bag, pierce one side of each pancake and pipe jam into the center. Dust the pancakes with the confectioners' sugar mixture and serve immediately. Makes 55 pancakes.
Comments
No comments found.