Strawberry Jam Filled Pancakes
Okay so they didn’t come out as great as they did the first time I made them with my sister, but they still tasted decent!
Basically what you do is make it like you would make a filled cupcake. Half of the pancake batter goes in first, then the filling in the middle, then cover it with another scoop of the pancake batter. There are pans made specifically for filled pancakes on the stove, but an alternative was to use cupcake pans and bake it in the oven. I baked it at 350 degrees F and checked on it every 5 minutes. Then flipped it over so the top would brown.
When I flipped it over, it seemed that the jam had pretty much sunk to the bottom so it just fell apart. I guess it turned out to be more like cup-shaped pancakes filled with jam. With a bit of powdered sugar and some mint leaves on the side, I think it really helped it not look that bad.
Here’s the recipe I used for the pancake batter (via allrecipes.com):
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- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- cooking spray
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
- thektan posted this