Pancakes with orange and cherry jam
Pancakes with orange and sour cherry jam - a delicious and versatile recipe, perfect for breakfast or a sweet snack. These pancakes can easily be adapted to your preferences, whether you choose different types of jam or want to customize your batter. Here’s how to make these delights step by step.
Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes
Number of servings: 4 (8 pancakes)
Ingredients for the pancake batter:
- 3 eggs
- 500 ml mineral water or milk
- 1 packet of vanilla sugar
- 300-400 g flour
- 1-2 tablespoons oil
- A pinch of salt
- 150 ml oil for frying pancakes
Ingredients for the orange jam:
- 300 g orange peel
- 500-600 g granulated sugar
- 300 ml water
- Juice of one lemon
Ingredients for the sour cherry jam:
- 500 g sour cherries (pitted)
- 600 g granulated sugar
- 200 ml water
- Juice of one lemon
Making the pancakes:
1. Start by beating the eggs with the vanilla sugar in a large bowl using a whisk or mixer. Ensure the mixture becomes smooth and creamy.
2. Gradually add water or milk (mineral water will add a fluffier texture), continuing to mix.
3. Begin to incorporate the flour, adding it in a drizzle to avoid lumps. Mix well until you obtain a fluid composition.
4. Add the oil and a pinch of salt, mixing again until homogeneous.
Frying the pancakes:
5. Heat a non-stick pan over medium heat, adding a little oil. Drain the excess oil from the pan.
6. Using a ladle, pour a thin layer of batter into the pan, swirling the pan to spread the mixture evenly.
7. Let the pancake fry for 2-3 minutes until the edges start to lift.
8. Using a spatula, flip the pancake to the other side and let it fry for another 2-3 minutes. Repeat this with the remaining batter.
Making the orange jam:
9. Peel the oranges, cutting only the orange part, and soak it in a bowl of cold water for 24 hours. This step helps reduce bitterness.
10. Boil the peel in water for 1 hour, then discard the water and repeat the process to soften the peel.
11. In a pot, add 300 ml of water and sugar, boiling until it thickens. Add the orange peel and let it boil for about 30 minutes, adding lemon juice to prevent crystallization. Put the hot jam into jars and seal them.
Making the sour cherry jam:
12. Place the sour cherries in a bowl and sprinkle 100 g of sugar over them, allowing them to release their juice.
13. Boil the remaining sugar with water and the cherry juice. Once it starts to thicken, add the cherries and cook for 1 hour. Finally, add the lemon juice and put the hot jam into jars.
Serving:
14. Fill each pancake with orange and sour cherry jam, serving two pancakes per portion. You can sprinkle powdered sugar or add a chocolate topping for extra flavor.
Variation suggestion:
You can experiment with other types of jam, such as strawberry or raspberry, or you can add a bit of cocoa to the batter for a more decadent taste. These pancakes are ideal both warm and cold.
Enjoy these pancakes with orange and sour cherry jam, a quick and simple dessert, but full of flavor!
Ingredients: Pancake batter: 3 eggs; 500 ml mineral water or milk; 1 packet of vanilla sugar; 300-400 g flour; 1-2 tablespoons of oil; a pinch of salt; 150 ml oil for frying pancakes, orange jam and sour cherry jam.
