Pancakes with quick Strawberry Jam | Sunday Breakfast or delicious Dessert | igotitfrommymaman.com
Breakfast,  Dessert,  International Recipes,  Uncategorized,  Vegetarian

Pancakes with quick Strawberry Jam

These thin pancakes with quick strawberry jam make the perfect breakfast on a lazy Sunday morning or a delicious dessert for when you are craving a treat.

Pancakes with quick Strawberry Jam | Sunday Breakfast or delicious Dessert | igotitfrommymaman.com

Last weekend we went to the Parkside Farm in Enfield to pick our own berries. They had the sweetest strawberries I’ve ever tasted! One perk of the weeks of uninterrupted sun here in the UK I guess. These strawberries were so tasty we couldn’t get enough of them and came home with loads, so on Sunday I thought: Let’s make some pancakes!

Stella and I both love our pancakes nice and thin, so that’s what this batter recipe is for. Those scrumptious strawberries would taste great with any type of pancake I’m sure though.

Pancakes with quick Strawberry Jam | Sunday Breakfast or delicious Dessert | igotitfrommymaman.com

Time:

Prep: 10 min

Cook: 30 min

Total: 40 min

 

Ingredients (serving 4 with 12 pancakes):

  • 240 g all purpose flour (2 cups)
  • 750 ml milk (3 cups) I used semi-skimmed
  • 2 medium size eggs
  • 100g + 4 tbsp sugar (1/2 cup + 4 tbsp)
  • 4-6 tbsp butter
  • 375 g strawberries (2 1/2 cups of halves)
  • 1 pinch of salt
  • some icing sugar (optional)

 

Instructions:

Prepare the strawberries:

  1. Wash the strawberries, remove the stalks, and cut them in halves or quarters, depending on their size. Put them in a small pan and set them aside for later.

Mix the batter:

  1. Sift the flour into a large bowl, add some of the milk and stir. Gradually add more milk and stir in between until you’ve added all the milk. Stir the mixture with an egg beater until there are no lumps.
  2. Add 2 eggs, 4 tbsp of sugar, and a pinch of salt to the batter, and stir until everything is well combined.
  3. Put a coated frying pan (mine measures 12″ (30 cm) on medium heat and melt 1 tbsp of butter in it.

Make the pancakes:

  1. Once the butter has melted add 1/2 cup of your pancake batter to the pan and tilt it, so the batter can evenly spread into a large, thin pancake.
  2. After 2 to 3 minutes carefully lift the pan with an egg lifter to check if it has the desired colour, and if it does flip the pancake. Let the other side brown for 1 to 2 minutes.
  3. The first pancake always takes the longest. The following ones might brown a lot quicker. Add more butter to the pan as needed.
  4. I usually put the pancakes on a plate in the oven at about 60 degrees Celsius (140 F) to keep them warm while I prepare the rest.

Cook the speedy jam:

  1. Once you’ve made about half of your pancakes put the pan with the strawberries on a medium heat and add 100g of sugar.
  2. Stir until all the strawberries are coated in sugar and let them simmer for about 5 minutes until they have softened a bit and some of their juice has come out.
  3. When your pancakes are ready serve them with the strawberry jam and sift a bit of icing sugar on top if you like.

Bon apetit!

Crepes with Strawberries | Sunday Breakfast or delicious Dessert | igotitfrommymaman.com

 

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Pancakes with quick Strawberry Jam

This recipe is for about 12 pancakes.

Course Breakfast, Dessert
Keyword pancakes, quick homemade jam, strawberries
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

Pancakes

  • 2 cups all purpose flour (240g)
  • 3 cups milk (750ml)
  • 2 medium size eggs
  • 4 tbsp sugar
  • 1 pinch salt
  • 4-6 tbsp butter

Strawberry Jam

  • 2 1/2 cups strawberries halves (375g)
  • 1/2 cup sugar (100g)
  • some icing sugar (optional)

Instructions

  1. Wash the strawberries and cut them in halves or quarters, depending on their size. Put them in a small pan and set them aside for later.

  2. Sift the flour into a large bowl, add some of the milk and stir. Gradually add more milk and stir in between until you've added all the milk. Stir the mixture with an egg beater until there are no lumps.

  3. Add 2 eggs, 4 tbsp of sugar, and a pinch of salt to the batter and stir until everything is well combined.

  4. Put a coated frying pan (mine measures 12"/30cm) on medium heat and melt 1 tbsp of butter in it.

  5. Once the butter has melted add 1/2 cup of your pancake batter to the pan and tilt it, so the batter can spread evenly into a large, thin pancake.

  6. After 2 to 3 minutes carefully lift the pancake with an egg lifter to check if it has the desired colour and if it does flip the pancake and let the other side brown for 1 to 2 minutes.

  7. The first pancake always takes the longest. The following ones might brown a lot quicker. Add more butter to the pan as needed.

  8. I usually put the pancakes on a plate in the oven at about 140 degrees F (60 C) to keep them warm while I prepare the rest.

  9. Once you've made about half of your pancakes put the pan with the strawberries on a medium heat and add 1/2 cup of sugar. 

  10. Stir until all the strawberries are coated in sugar and let them simmer for about 5 minutes until they have softened a bit and some of their juice has come out.

  11. Once your pancakes are ready serve them with the strawberries and sift some icing sugar on top if you like. Bon apetit!

Pancakes with quick Strawberry Jam | Sunday Breakfast or delicious Dessert | igotitfrommymaman.com

What’s your favourite way to eat pancakes? I wanna hear from you! Leave me a comment below.

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