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Pancakes filled with strawberry jam

Pancakes filled with strawberry jam

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As yesterday I spent the day in the country with our grandmother and ours were at the boiler for tuica, I thought of what to sweeten them with, something easy and quick to make and especially not being at home, I didn't even have my utensils at hand. I decided to make pancakes because it's easier to make and fast ... 60 pancakes filled with strawberry jam went well in the stomach and so the weekend didn't go by without a sweet !!
Have a nice Sunday !!

  • 5 eggs
  • grated peel from an orange
  • 500 ml of mineral water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • flour as required by the composition as much as to result in a composition neither too soft nor thick.
  • 1 cup oil for composition
  • 1 jar of strawberry jam

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Pancakes stuffed with strawberry jam:

In a bowl add eggs with salt, sugar and orange zest, beat until creamy, add mineral water, and then flour gradually (I did not weigh it) as much as the composition requires so as not to be a cream or thin , but not thick. When the composition is ready add the cup of oil and continue to mix until the oil is incorporated into the composition!

In a frying pan add a drop of oil and let it heat up. With a polish add the composition to the pan, letting it cook for about 1 minute on one side and 1 on the other.

No need to grease the pan at all!

When the pancake is baked, grease it with jam and roll it to close it!

It is served with great pleasure !!

We prepare the dough for the classic recipe for pancakes filled with jam.

Even if I have non-stick pans, I don't like how the pancakes come out if I don't grease them with a little oil, just a few drops.

Olive oil is better, the pancakes come out fluffier and more beautifully colored, lighter in color, I found.

Recently I saw that olive oil is added to the composition.

I also put, but we are already talking about another pancake recipe, not the classic one.

So we break the eggs into a bowl. Add a little salt, sugar plus vanilla and start mixing until the sugar is diluted.

Gradually add the milk and mix further, then add the flour in the rain.

A thick composition will come out, which we will dilute with mineral water and at the end we will have a slightly cursive composition.

At the end we add the essence and homogenize the composition well. Let it rest for 10 minutes, in order to break the bubbles of mineral water from the dough, otherwise we will have some pancakes with many holes.

How to bake pancakes!

Put all the oil in the pan and put it on medium heat towards the sea. We take care to spread the oil all over the bottom of the pan and let it heat up well.
Then drain the oil well from the pan and add to it, a dough polish.
Spread the dough, tilting the pan slightly to one side and the other.

Bake the pancakes for 1-2 minutes on each side, depending on how intensely the pan is heated.
I work on two pans to shorten the time, because I have some cravings that I don't stick to, with the preparation, next to them with the food.

Put the flour in a large bowl, then add eggs, salt, 1 tablespoon vanilla essence, oil and a little milk. Mixam. Gradually add the milk, until you incorporate it all into the flour mixture. If the dough is too thick, then add more milk, and if it is too thin, add more flour.

With a napkin soaked in oil, wipe the surface of the pancake pan. This is what we must do after each pancake. With a polish, lightly pour the composition on the center of the pan. We have to leave the pancake for about 1 minute, until it bubbles on the surface, and then we have to turn it on the other side.

Break the chocolate into the right pieces, then melt it in a bain-marie. Put the mascarpone cream in a bowl (the cream should be at room temperature). We mix it for 1 minute. Add whipped cream, then add melted chocolate. Mix well. Cut slices of strawberries and after filling the pancakes with cream, add these slices.

What are the differences between jam and jam?

If the jam (see here the strawberry jam recipe) cover the fruits with caster sugar and leave for a few hours to release their juices, for the jam, first prepare the hot sugar syrup and then put the fruits in it. The operation can be repeated 2-10 times, until the desired result is reached: translucent, firm fruits, surrounded by a thick, thick syrup. As a labor, it is much easier to prepare a jam than a jam because you do not have to stick to the stove for hours, stirring in the pot. As for costs, it is more expensive because for each kilogram of fruit, at least 1 kilogram of sugar is calculated (for some more sour fruits, 1.5 or 2 kg of sugar are added).

To keep the beautiful color of the fruit I use lemon salt (see here more about it & do not panic because it is crystallized citric acid, acid that is found naturally in citrus and other fruits and is also synthesized by our body) or lemon juice (less efficient). I intentionally used lemon salt for strawberry jam and lemon for this strawberry jam & # 8211 to see how effective lemon salt is and how beautiful and red they are. fruit from jam- see recipe here & # 8211 compared to those in jam that have a slightly darker color. I put only 300-500 g of sugar per 1 kg of fruit in the strawberry jam.

Jams and jams are beautiful if they have a light color, close to that of natural fruit. I didn't use a fixed gel because I didn't need anything like that & # 8211 the syrup bound itself by boiling. Care must be taken that the syrup does not drop excessively and begins to caramelize. Also, for jams, stronger fruits are chosen, without defects, preferably not completely ripe (not to be flea).

Strawberry jam (2)

For me, a good jam must have, in addition to the aromatic taste, a color that suits it. That's why I always choose to prepare small portions, large portions requiring long boiling risk losing their vivid color given by the fruit.

Strawberry jam is one of my favorites. I adore her with a cup of milk and bread with butter.

[ingredients title = & # 8221Strawberry Jam Ingredients & # 8221]

[directions title = & # 8221Strawberry Jam Preparation & # 8221]

  1. Wash the strawberries by passing them under a stream of cold water.
  2. Clean them of tails and any less healthy strawberries. After cleaning, 800 gr. Cut them into cubes.
  3. Put the sugar and water in a double-bottomed bowl.
  4. Put the pot on low heat on the stove. Mix lightly with a wooden spoon.
  5. Boil the syrup until it passes the drop test & # 8211 put cold water in a cup and take a spoonful of the hot syrup. Let the syrup drain back into the bowl and drop the last drop on the spoon into the bowl with cold water. If it spreads instantly, the syrup must be boiled until the last drop on the spoon remains like a pearl in cold water. It took me about 14 minutes for the syrup to set.
  6. Turn off the heat and add the strawberries and half a lemon, sliced.
  7. Put the lid on the bowl and leave it for an hour.
  8. After an hour, put the pot back on low heat and boil the jam depending on the consistency you want. I boiled it for approx. 50 minutes. If you want it more tied, leave it for another 10-15 minutes. Check how tight the strawberry jam is by placing a teaspoon on a saucer and refrigerating for 5 minutes.
  9. Near the end, add the squeezed juice from the remaining lemon.
  10. Put the hot jam in washed and dried jars in the oven.
  11. Staple the jars, put them down with the lid on and leave them covered with a blanket overnight.

Ingredients for the recipe for pancakes stuffed with sweet cheese

  • Pancake ingredient:
  • - Milk & ndash 500 ml
  • - Flour & ndash 300g.
  • - Eggs & ndash 4
  • - Vanilla sugar & ndash 1 sachet
  • - A pinch of salt
  • - Sugar & ndash to taste (about 60 g) and depending on the filling, if they are with meat, we do not put sugar.
  • - Oil & ndash 3 tbsp
  • - Beet juice & ndash about 30 ml (I used boiled beet juice)
  • - Carrot juice (juice from boiled carrot, 30 ml).
  • Filling ingredient:
  • - Cheese & ndash 500g
  • - 20% sour cream - 4 tbsp
  • - Sugar & ndash 80 g (or to taste)
  • - Cocoa & ndash 2 tbsp
  • - Lamiae bark
  • - Milk chocolate & ndash 50g
  • - Coconut flakes & ndash 50 g.

How do we prepare the recipe for pancakes filled with sweet cheese?

Prepare the pancake dough

To prepare the pancakes & ldquoChessboard & rdquo you can use the recipe for pancakes you love, at the end divide the dough into 2 equal parts, and then add in one the beet juice, and in the other, the carrot juice.

But I also write my recipe for preparing pancakes. In a bowl put eggs, sugar and vanilla sugar. We mix very well.

Add 250 ml of milk, mix. Pour the flour, mixing well. To avoid the formation of lumps. Add the other amount of milk and oil.

I mixed very well. We have to get a denser dough because we will add the vegetable juice. Divide the composition into 2 equal parts, in one we pour the beet juice, in the other the carrot juice. I had the juice left over from another recipe.

You can also use raw vegetable juice, but from experience I say that the ones colored with boiled beets are tastier.

Carrot-colored pancakes are just as tasty, either colored with unprepared carrot juice or boiled carrot juice.

In the pancake dough you can add grated orange peel or lamiae, so you will not feel the taste of vegetables. But we also like it without the peel.

Pancakes stuffed with sweet cheese, & bdquoChessboard & rdquo

We fry the pancakes in the usual way. Divide the pancakes by color. We cut the pancakes that will be the base of the chessboard vertically (about 1 cm & ndash strip), but not until the end.

We cut the other pancakes into strips of the same size (but cut to the end). We begin the process of weaving and we arm ourselves with great patience.

We knit one end on top, we cross the strip under the basic pancake, we follow the procedure until the end (from the pictures it will be clearer how they are woven).

Prepare the filling: In a bowl add all the ingredients and mix well.

We fill the pancakes. Carefully take a pancake & rdquoChessboard & rdquo & put 2 tablespoons of cheese composition.

We fold as we like, but with care, the composition could come out.

These pancakes can be eaten like this, just rolled or fried in butter on both sides. Serve with sour cream or whipped cream.


You can make white (simple) and black pancakes (with cocoa), obtaining a true chessboard.

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

Strawberry jam

Wash the fruit well and remove the stalks. Add them to a non-stick pot (or a special one for making jams).

Cut the lemon in half. Squeeze half a lemon, and cut the rest of the lemon into thin slices. Add the lemon slices and juice over the strawberries and then pour in the sugar and vanilla sugar. Let them sit like this for a few minutes, until the strawberries start to leave their juice.

Then put the jam on the stove over low heat and simmer for 50-60 minutes, stirring occasionally. To check if it is ready, pour a few drops of jam on a cold plate. If they do not flow, after reaching room temperature it means that the jam is ready.

Put hot jam in clean jars. Close the lid tightly and turn the jars upside down. Leave them like this until they cool completely, at room temperature. In this way the jars will be emptied without the need to put them in the oven, or to boil them.

You can keep the jam in the pantry for a year.

How to serve strawberry jam

Strawberry jam can be served for breakfast, on toast with butter or you can use it to prepare cakes.

What ingredients do we use for the blueberry jam recipe?

  • 1 kg of fruit
  • 1 kg of sugar
  • & frac12 lemon sliced
  • 150 milliliters of water
  • vanilla

Pandispan with strawberry jam

Preheat the oven to 180 degrees Celsius and grease two round baking trays with soft butter on the edges.

In a large bowl, use the mixer to mix the butter, powdered sugar and salt. Incorporate one egg at a time into the mixture and mix lightly. Add the vanilla and grated lemon peel and sift the flour and baking powder, using a spatula to blend more easily.

Put the mixture in the trays and let the tops bake for approx. 25 minutes, until they pass the toothpick test and become browned on the edges. After they are baked, set them aside until they cool well and then put them in the fridge for approx. Ten minutes.

Meanwhile, in a medium bowl, mix the cream cheese and sour cream with the powdered sugar and lemon juice (you can also use whipped cream instead of cream cheese).

To assemble the pandispan, put a layer of cream cheese on the first cold top and add a layer of Raureni strawberry jam. Place on top of the other top and leave the cake in the fridge for another hour.

Just before serving, sift a little powdered sugar on top and decorate the pandispan with strawberries and currants for a more attractive look and a fresh, spring taste.