Jam Packed Pancakes

Jam Packed Pancakes

Jam filled pancakes

  • 1 3/4 cups all purpose flour
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 Tbsp sugar
  • 1/2 tsp salt
  • zest of 1/2 lemon
  • 3 egg yolks
  • 1 1/3 cup buttermilk
  • 3/4 cup ricotta cheese
  • 5 egg whites
  • 4 Tbsp unsalted butter
  • 7 Tbsp jam preserves – flavor of your choice
  • powdered sugar (if desired)

In a mixing bowl, whisk together flour, baking soda, baking powder, sugar, salt and lemon zest.

In another bowl, whisk the egg yolks lightly.  In this same bowl whisk in buttermilk and ricotta.  Whisk this egg yolk mixture into the flour mixture until well combined; mixture will be lumpy.  Set aside.

Using an electric mixer, on high speed, beat the egg whites until stiff, but not dry peak form – about 2 to 3 minutes.  Stir the egg whites into the batter in two parts.

Heat the pan on medium heat.  Put and 1/4 tsp butter into each well.  When butter bubbles, pour1 Tbsp batter into each well.  Place 1/2 tsp of your preserves or jam into the center of the batter then top with another 1 Tbsp batter.  Cook until the bottoms are golden brown and crisp, about 2 to 3 minutes.  Use 2 skewers to flip the pancakes over and cook an additional 2 to 3 minutes.  Sprinkle with powdered sugar and serve warm. 

Yields about 24.


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