Jam-Filled Pancakes
Ingredients
- ½ cup confectioners' sugar
- ½ tbsp. ground cinnamon
- 1 cup seedless berry jam
- 4 cups all-purpose flour
- 5 tsp. baking powder
- ¾ tsp. salt
- 1 cup light brown sugar, firmly packed
- 3 eggs, lightly beaten
- 3 cups whole milk
- 1-½ tsp. vanilla extract
- About 5 tbsp. 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 ¼ tsp. butter in each well of a filled-pancake pan.
- Set over medium heat and heat until the butter begins to bubble.
- Pour 2 tbsp. 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 and 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.
Notes
This recipe makes around 55 pancakes.