0 from 6 votes
Jam(Jelly) Donut Pancakes
Jam filled Donut Pancakes, eat your donuts for breakfast! Fluffy pancakes with sweet jam oozing from inside, drizzled with extra jam syrup.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 10 Pancakes
Calories: 133 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Pancakes:
- 1 cup plain, all purpose or light spelt flour
- 1 tablespoon baking powder - yes, that much! Helps them rise like donuts!
- ¼ teaspoon salt
- 2 tablespoons light butter or coconut oil melted and cooled slightly
- 1 large egg
- 1 tablespoon vanilla extract
- ¾ cup low fat/skim or almond milk
- 10 teaspoons jam of choice I used Raspberry
- ¼ cup caster sugar
Jam Syrup:
- 4 tablespoons jam
- 3 tablespoons boiled water
Instructions
- Combine together flour, baking powder and salt in a large-sized bowl. Make a well in the centre and add the melted butter/oil, egg, vanilla and milk. Slowly whisk well until smooth. Set aside.
- Heat a nontick pan or griddle over low-medium heat and wipe over with a little butter or oil on a paper towel to lightly grease pan. Pour less than ¼ cup of batter onto the pan and spread out gently with the back of your spoon/ladle into a round shape. Spoon 1 teaspoon of Jam onto the centre of the batter and then gently pour a little pancake batter evenly over the top to cover the jam completely. (You can gently seal it with the back of your spoon to ensure no jam touches the pan, or your jam can burn or stick).
- When the underside is golden, gently flip with a spatula and cook until golden. Repeat with remaining batter and jam.
- Prepare a wide shallow dish with the sugar and immediately place each pancake onto the sugar while they're still warm. Evenly coat both sides and place onto a serving dish. (Optional: Melt 1 tablespoon butter to brush onto the pancakes before coating in the sugar to help the sugar stick better).
Cup of Yum
Make the Jam Syrup;
- Combine the jam and water in a serving jug, and whisk until a syrup forms.
Cup of Yum
To serve:
- Drizzle the jam syrup over the top to serve!
Notes
- Batter can be made in advance and stored in an air tight container for 48hrs before cooking.
- Nutrition is calculated for 1 pancake.
Nutrition Information
Calories
133kcal
(7%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
19mg
(6%)
Sodium
238mg
(10%)
Potassium
22mg
(1%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
172IU
(3%)
Vitamin C
1mg
(1%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Pancakes
Amount Per Serving
Calories 133
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 19mg | 6% |
| Sodium | 238mg | 10% |
| Potassium | 22mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.