Plum jam pancakes
I've made pancakes with plum jam dozens of times, especially after I got a ceramic pan. I wanted to see how it performs over the heat, but you still have to be around it; it doesn't cook by itself. The batter comes out thin and elastic, the plum jam is dense and slightly tart, just as it should be for a simple dessert. I always sift the flour and boil the milk beforehand for safety and for the final texture.
Quick Info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Cooking time: 30 minutes
Servings: 12-14 pancakes (about 6 servings, 2 pancakes/serving)
Difficulty: easy
Recipe type: traditional dessert, suitable for any day
Ingredients
500 g flour
800 ml milk
4 eggs
a pinch of salt
100 ml oil (for the batter and greasing the pan)
250 g plum jam
50 g powdered sugar
1 orange essence (vial)
1 packet of vanilla sugar
Preparation method
1. Sift the flour into a large bowl. I recommend not skipping this step; the batter will be lump-free and easier to spread.
2. Boil the milk and let it cool. The batter will turn out finer if you use warm milk, but not hot.
3. Wash the eggs well under cold running water. If you want, you can briefly disinfect them with a little hot water.
4. Mix the powdered sugar with the vanilla sugar in a separate bowl to distribute evenly in the batter.
5. In the bowl with flour, crack the 4 eggs. Add the pinch of salt and a little milk (about 200 ml at first), mixing with a whisk or a wooden spoon. Gradually pour in the rest of the milk, continuously mixing until you achieve a smooth, fluid batter without lumps.
6. Gradually incorporate 70 ml of the measured oil (keep the rest for greasing the pan). Add the orange essence and the sugar-vanilla mix. Mix well.
7. Let the mixture rest for 10 minutes. During this time, the batter will settle, and the flour will absorb the liquids.
8. Heat the pan over medium heat and grease it with a little oil (you can use a brush or a napkin). When it's well heated, pour a ladle of batter, spreading it evenly by rotating the pan.
9. Bake each pancake for 1-2 minutes on the first side, then carefully flip it and let it cook for another 30-60 seconds on the other side. Repeat until all the batter is used, greasing the pan as needed.
10. Place the pancakes on a platter, one on top of the other. Fill them with plum jam, spreading it as you like, then roll or fold them.
11. Dust with powdered sugar at the end while they are warm. If you want them to look better when served, use a warmed platter.
Why I make this recipe often
It’s quick, you don’t need complicated ingredients, and the plum jam filling pairs well with pancakes. They can be made in advance and served anytime. They are quite filling and don’t become hard if left at room temperature for a few hours.
Tips and variations
Tips
1. Mix the batter well; if you see lumps, pass it through a sieve.
2. Use boiled and cooled milk for more food safety.
3. The pan needs to be well heated before pouring the first ladle.
4. If the batter seems too thick, add a little more milk.
Substitutions
1. If you don’t have orange essence, you can use a little grated orange peel.
2. Plum jam can be replaced with any denser jam or fruit preserve that doesn’t run.
Variations
1. You can also try using apricot, sour cherry, or berry jam.
2. If you want softer pancakes, you can add 2-3 tablespoons of sparkling water to the batter.
3. For a different taste, you can mix half plum jam with ground nuts.
Serving ideas
1. Serve the pancakes dusted with sugar or with a spoonful of sour cream.
2. A warmed platter keeps the pancakes soft longer.
3. If you make them for guests, you can place them on a large platter, rolled or folded.
Frequently asked questions
1. Why do the pancakes cook slowly or stick?
Usually due to the batter being too thick or the pan not being hot enough. Make sure the pan is clean and well-greased every 2-3 pancakes.
2. Can the pancakes be made without orange essence?
Yes, it’s not mandatory. The essence only adds a hint of flavor; you can skip it without issues.
3. What can I do if I added too much flour and the batter is dense?
Gradually add milk while mixing until you achieve the right texture – it should be fluid, like thin sour cream.
4. What can I use to grease the pan if I don’t have oil?
You can also use melted butter, but you will get a slightly different flavor, and the pancakes may develop a crispier crust.
5. Can I use whole wheat flour?
You can try, but the pancakes will be denser and need more liquid. The texture will be different from those made with white flour.
Nutritional values
Estimation for one serving (2 pancakes with plum jam):
Calories: approximately 350-400 kcal
Protein: 8-10 g
Fat: 12-14 g
Carbohydrates: 55-60 g
These values are approximate and may vary depending on the type of jam used or the thickness of the pancakes. Most calories come from flour, milk, and jam.
Storage and reheating
Pancakes store well at room temperature for a few hours covered with foil or in a clean towel. If there are leftovers, you can put them in the fridge in a container, separated with baking paper. They can be easily reheated in the microwave or in a pan, but freshly made are the best. If left too long, they dry out and lose their elasticity. I do not recommend storing them for more than 1-2 days.
Ingredients: 500 g flour, 800 ml milk, 4 eggs, a pinch of salt, 100 ml oil, 250 g jam, 50 g powdered sugar, 1 orange essence (vial), 1 vanilla sugar
