Pancakes with blueberry jam and ice cream
Let me tell you about this pancake situation. One evening, I found myself craving something sweet, and honestly, I wanted to try something different, but I ended up making pancakes again. I always say I won’t make them anymore because I’d rather struggle with a cake than stand there frying pancakes one by one. Yet, here I am, reaching for them whenever I have something delicious to fill them with. That’s exactly what happened this time: I wanted to grab some pickles from the pantry (you know, for some evening sandwiches), and I stumbled upon that little jar of blueberry jam. I don’t know about others, but there’s always some forgotten ice cream in my freezer, and then the light bulb went off – pancakes with jam and ice cream. It’s not rocket science, but they do have their moment of glory in a person’s life.
Time to make them: including the time spent by the stove, about 40 minutes, maybe 50 if you get carried away chatting. From my quantities, I get about 12 pancakes, thick, not thin like in restaurants, but rather fluffy, just the way I like them when I want to stuff them with a generous spoonful of something. In terms of difficulty, I think anyone can do it, but you still need patience. It’s a job for patient people, what can I say.
Why do I keep making this recipe so often? Well, the truth is, I absolutely love using leftovers – I throw nothing away. That forgotten yogurt in the fridge? Perfect for this. A bit of sour cream left? Toss it in without regrets. The good, aromatic jam does most of the work, but the batter matters too. And honestly, if you add that ice cream, you have a dessert that’s a mix between childhood and grown-up indulgence, where you don’t measure anything, just fill them up, roll them, and eat. It’s the kind of dessert you can serve at a gathering with friends or enjoy alone while watching a movie, feeling like you’re on vacation. No pancake lasts long in my house after an evening like that.
1. Crack two eggs into a bowl, straightforward, no fuss, and add sugar over them. I mix them well for a few minutes – I don’t know if it matters for volume, but that’s how I’ve gotten used to it.
2. Pour in the yogurt. It can be any plain yogurt you have, not with fruits or unnecessary sugars. Mix again.
3. Add the sour cream, the fattier the better. It adds fluffiness, I think. I put it in generously; if you don’t feel like weighing, just add a spoonful as you see fit.
4. Gradually add the flour, I usually eyeball it, but for reliable results, aim for 130-160 g, depending on how runny you want the batter.
5. Add a packet of vanilla sugar, preferably bourbon. It gives a subtle aroma, not too strong, so it’s not overly sweet.
6. I also add a tablespoon of olive oil. Yes, I know, many wrinkle their noses at this, but I like the texture it gives – the pancake won’t stick to the pan, and you don’t have to worry about greasing.
7. Beat everything with a mixer or whisk, but make sure there are no lumps. Here’s the trick: mix, mix, and when it’s smooth, start adding a little sparkling water to thin it out. It depends on how much the flour absorbs, but it should flow, not be plain water, though.
8. Let it sit for about 10 minutes. It settles and makes nice bubbles. Sometimes I don’t have the patience and make them right away, but I prefer to let it rest.
9. Heat the pan well, without adding extra oil (or if you really want, brush it lightly every two or three pancakes).
10. Pour with a ladle, making them thicker – I’m not going for that transparency like in Instagram photos; you can feel the batter with every bite.
11. Fry them for about a minute and a half on each side, flipping them when I see the edges have come loose slightly.
12. Place them on a plate, keeping them covered so they don’t dry out.
Quick tips: don’t pour too much batter at once unless you want pancake-style pancakes. If you see the batter thickening as you go, thin it out with sparkling water. If they stick, it means the pan isn’t hot enough, or you didn’t add enough oil to the batter.
When it comes to filling, it’s simple: a generous layer of jam, spread it lightly, roll or fold it, according to your heart’s desire. Vanilla ice cream – I like it with chocolate glaze, but any flavor you have works. When it melts slightly over the pancake… well, there’s nothing more to explain.
Tips and substitutions: if you don’t have blueberries, use whatever jam you have – plums, apricots, sour cherries, anything works. For a vegan version, you can replace the eggs with mashed banana and the sour cream with plant-based milk. You can taste the difference, but they’re still good. For drinks, I’d pair them with strong coffee or, if it’s evening, fresh lemonade. With a glass of semi-dry white wine, chilled, you’ll feel like you’re treating yourself. If you’re making a full menu, you can serve pancakes as dessert after a light meal, like a salad with cheese or some simple pasta. They also pair well after a lighter stew if you want contrast.
For those who are into quick snacks, these pancakes can also be made savory (without sugar, with a bit of pepper and herbs in the batter) and filled with cheese or leftover meat, but that’s another discussion, I won’t dive into that here.
Variations: try adding a bit of grated lemon zest to the batter for flavor, or swap the yogurt for kefir if you’re feeling experimental. You can make them smaller, serve them like pancakes, or stretch them out as thin as the pan, but then reduce the flour by 20-30 g, and don’t fill them with too much jam, or they’ll tear. If you’re up for it, try them with orange jam, Nutella, or even fresh fruits with a drizzle of honey.
They’re best enjoyed in the morning with coffee or after lunch when you want something sweet and not too complicated. I think they’re great for breakfast and dessert, especially if you have someone to share them with. If you combine them with ice cream, they definitely become the highlight of any relaxed meal with friends.
Frequently asked questions and honest answers:
1. What do I do if I don’t have sparkling water?
You can use milk; they’ll come out a bit denser and more substantial. I once tried with still water, but they don’t have the same fluffy texture – I don’t know why, but the bubbles in sparkling water really make a difference in pancakes.
2. Why do my pancakes stick to the pan?
Most often, it’s because the pan isn’t hot enough. It needs to be very hot for the first pancake, then you keep the heat medium to high. If you want, you can lightly grease with oil between pancakes, but don’t put too much.
3. Can I use only yogurt or only sour cream?
Yes, but honestly, the texture will change. Using only yogurt makes them lighter, while only sour cream makes them denser and more flavorful. The most balanced version is with both.
4. Can I make the batter in advance?
Sure, you can make it 2-3 hours ahead and keep it in the fridge. It works even from one day to the next, just mix it well before frying, as it may separate.
5. How do I avoid lumps?
Mix the flour with the liquids gradually; don’t pour everything in at once. I add the flour gradually, whisking or using a mixer, and I haven’t had problems. If lumps do appear, strain the batter through a fine sieve, and it will come out perfect.
6. Can I put something else instead of jam?
Absolutely. Anything works: preserves, honey, chocolate spread, peanut butter, or even fresh fruits. I’ve tried it with finely chopped peaches, and they are delightful.
Nutritional values approximate: for one pancake out of the 12, you’re looking at about 110-130 kcal, depending on how much jam or ice cream you add. Carbohydrates – about 18-20 g per piece (without filling), protein around 3 g, fats about 4-5 g. If you add both jam and ice cream, you easily exceed 200 kcal per piece. Why are they okay? Because you also get some protein and good fats (from the eggs and sour cream/yogurt), not just sugar. It’s not a dessert to eat daily, as it won’t fit your waistline, but for a weekend sweet craving, I don’t see why not.
How to store and reheat: if you don’t eat them all at once (unlikely, but let’s say), wrap them in foil or put them in a container. In the fridge, they last 2-3 days without issues. When you want them warm again, pop them in the microwave for 20-30 seconds or put them in the pan for 1 minute to soften again. You can’t freeze them with filling, but if you have just the empty pancakes, you can freeze them, defrost them in a week, and they’ll be fine.
Ingredients and their roles:
- Eggs: bind the mixture and provide structure; I don’t recommend skipping them, or else you’ll end up with sweet omelets instead of pancakes.
- Yogurt: makes the pancakes more tender, helping them not to be dry. Any plain yogurt works, preferably not too sour.
- Fat sour cream: adds flavor, fluffiness, and a slight aroma; if you use too little, the pancakes might be a bit dry.
- Flour: the base of the batter, holds everything together. I usually use white flour, but you can try half whole grain.
- Sugar: for sweetness, but don’t add too much, as the jam and ice cream already bring enough.
- Bourbon vanilla sugar: subtle aroma; if you have something cheaper, that works too, but if you want that bakery smell, go for bourbon.
- Olive oil: adds texture and prevents sticking. If it seems too intense, use neutral oil, but don’t use butter, as it burns.
- Sparkling water: thins the batter and makes it airy, slightly frothy. Without sparkling water, they come out thicker and not as fluffy.
- Blueberry jam: flavorful filling, gives the main charm; any jam works, but blueberries have a unique, slightly tart taste.
- Vanilla ice cream with chocolate glaze: for the cold-hot contrast and crunchy texture, but any flavor works according to your preference.
We mix the eggs with sugar, add the sour cream and yogurt, then the bourbon sugar, flour, and olive oil. We mix vigorously to avoid lumps and then dilute with sparkling water. We heat the pan well and start making the pancakes. I made 12, and I made them a bit thicker. We fill them with jam, wrap them up, and put ice cream on top, a delight....
Ingredients: 2 eggs, 1 Danone natural yogurt, 50 g of heavy cream, 150 g of flour, 2 tablespoons of sugar, 1 packet of bourbon vanilla sugar, 1 tablespoon of olive oil, sparkling water, blueberry jam, vanilla ice cream with chocolate coating.
