Pancakes with jam
If you're craving fluffy pancakes with a slightly elastic texture, this recipe consistently delivers great results. I've started making it quite often because it doesn't require any complicated techniques and comes together quickly with what I have at home. What I love most is that you can adjust the batter on the spot if you see it's getting too thick or too thin.
Quick Info
Total Time: about 1 hour
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes (depends on the size of the pan and how many pancakes you make at once)
Servings: 6-8
Difficulty: easy
Recipe Type: classic dessert, sweet pancakes, for breakfast or snack
Ingredients
3 eggs
1 liter of milk
about 500-550 g of flour
3 tablespoons of powdered sugar
oil (for frying, not included in the batter)
flavorings (optional, vanilla or your preference)
salt
jam or preserves, for serving
Instructions
1. Carefully separate the eggs. Place the egg whites in a large bowl and the yolks in another.
2. Start with the egg whites. Beat them with a mixer along with a pinch of salt until they become white and firm. They should hold their shape on the whisk or not spill out if you turn the bowl upside down. I check after 2-3 minutes and continue until they're well-stiffened.
3. Add the powdered sugar to the egg whites and mix for a few more minutes until the foam becomes glossy and stable.
4. In a separate bowl, beat the egg yolks with a little salt. Mix well, then add the milk. Whisk until combined.
5. Gradually incorporate the flour into the egg yolk and milk mixture. Mix well to avoid lumps. The batter should have a consistency similar to thin sour cream, flowing but not liquid.
6. Gently fold the egg white foam into the batter in 2-3 batches. Use a spatula and mix with upward motions to avoid losing the volume of the egg whites. It's important not to overmix here.
7. Heat a non-stick or pancake pan well. Add a drizzle of oil and spread it with a brush or paper towel.
8. When the pan is hot, pour a medium ladle of batter into it. Swirl the pan to evenly cover the bottom with the batter.
9. Leave the pancake on medium heat until it lightly browns at the edges and sets a bit on top. Flip it with a wide spatula and let it cook a little on the other side.
10. Continue with the remaining batter. Stir the batter with the ladle before each pancake, especially if it sits for a while and thickens. If it becomes too dense, add a little cold milk or water and mix again.
11. Place the finished pancakes on a plate and cover them loosely to prevent them from drying out. Serve with jam or preserves.
Why I Make This Recipe Often
I love it because it doesn't require special ingredients and works even if I'm not watching the clock. I can make the batter a bit thicker or thinner, depending on my mood. It keeps well for a few hours, but usually, it gets eaten quickly. It's the kind of recipe I can easily adapt, and it’s always a hit when I crave something sweet in a hurry.
Tips and Variations
Tips
Always stir the batter before taking more for each pancake, especially if it sits for a bit between batches.
Avoid using too high heat to prevent burning or drying out the pancakes. Medium heat works best.
Don't overdo the oil in the pan. A thin layer helps, but too much makes the pancakes greasy.
Substitutions
You can partially replace the milk with water if you want thinner pancakes.
Granulated sugar can be used instead of powdered sugar, but add it directly to the egg whites to ensure it dissolves well.
If you prefer no flavorings, you can skip them entirely or just add a little grated lemon zest.
Variations
For thicker pancakes, add a bit more flour and let the batter sit for 5-10 minutes.
You can add a little vanilla or rum essence if you like that flavor.
If you want sugar-free pancakes, you can omit the sugar completely, especially if you're serving them with very sweet preserves.
Serving Ideas
They are great with plum, apricot, or sour cherry jam.
They also pair well with yogurt or sour cream and a drizzle of honey.
You can roll or fold them, depending on your preference.
Frequently Asked Questions
1. What do I do if the batter has thickened too much?
Gradually add cold milk or water and mix until it returns to the desired consistency. It may thicken if it sits unused for a few minutes.
2. Can I make these pancakes using only egg whites?
The recipe is designed with whole eggs, but if you only have egg whites, the texture will be lighter and less elastic. You’ll also need to adjust the amount of flour and liquid.
3. Can I make the pancake batter in advance and keep it in the fridge?
Yes, you can prepare the batter and keep it in the fridge for 1-2 hours. Mix it well before using, as it may separate or thicken.
4. How do I know if the egg whites are beaten enough?
They should be firm, not spill from the bowl if you tilt it slightly, and have a glossy appearance after adding the sugar.
5. What can I use to grease the pan if I don't have oil?
You can use melted butter, but in small amounts. It won't make the pancakes as crispy on the edges, but it works.
Nutritional Values
Estimate for one pancake (from approximately 18 made with this recipe):
- calories: 110-120 kcal
- protein: 4 g
- carbohydrates: 17 g
- fat: 2 g
Approximate values may vary depending on how much oil is absorbed during frying and how thin you make the pancakes.
Storage and Reheating
Pancakes can be stored in the fridge in a container with a lid or covered with foil for 1-2 days. If you want to reheat them, place them in a non-stick pan over low heat for 30-40 seconds on each side, without adding oil. I don't recommend keeping them for more than 2 days, as they lose their texture and become rubbery. It's better to make them fresh when you're craving them.
Ingredients: 3 eggs, 1 liter of milk, approx. 500-550 g of flour, 3 tablespoons of powdered sugar, oil, flavors, salt, jam
