Traditional recipes

Mini pancakes with jam

Mini pancakes with jam

With jam, cheese, nutella, sweet or salty-Pancakes we really like :)

  • 500 g flour
  • 2 eggs
  • 1/2 cup oil
  • Salt powder
  • vanilla
  • the water
  • plum and apricot jam

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Mini pancakes with jam:

In a bowl put flour, vanilla, a pinch of salt, eggs and oil.

Mix a little and add water until you get a soft liquid cream paste.

Heat a frying pan (I used a small diameter 10).

We pour a little with the polish. We bake them on both sides.

I filled them with plum and apricot jam.

Tips sites


I put oil in the composition so that there is no need to grease the pan

Fluffy pancakes served with jam and cream cheese with raisins

Fluffy pancakes served with jam and cream cheese with raisins

This is the first time I made fluffy pancakes: D, I was used to pancakes prepared very thinly and with rolled filling. The recipe is almost identical, except that baking powder must be added here.

I can say that I was successful with this version of pancakes and it was not the last time I prepared.

Ingredients fluffy pancakes served with jam and raisin cream cheese

  • 2 eggs
  • 250 gr flour
  • 250 ml of milk
  • 2 tablespoons butter
  • 2 sachets of vanilla sugar
  • 1 tablespoon sugar
  • a little salt
  • 1 sachet of baking powder

Method of preparation

Mix the sugar, baking powder and salt with flour in a bowl, mix the milk with the butter and eggs, then gradually incorporate the flour mixture.

Put a pan with a little oil on the fire. When the pan has warmed up well, with an absorbent paper, I take out the oil and with the help of a polish I take it out of the dough and put it in the pan. After 2-3 minutes I turn the pancake on the other side and leave it for another 1-2 minutes after which I take it out on a plate.

For the cheese filling, mix the sweet cow's cheese to taste (and the amount of pancakes) with 1-2 tablespoons of sour cream and a few tablespoons of sugar (also to taste), mix well to obtain a suitable cream cheese. I serve this version with raisins, the other version, with powdered sugar jam, according to preference.

1.Ingredient 2. Vanilla sauce added to flour 3. Baking powder added to flour 4. A little salt added 5. Eggs added to milk 6. Margarine added 7. Built-in flour, sugar and baking powder 8. Dough obtained 9. Oil pan 10. Dough added with polish 11. Dough in the pan 12. Back dough 13. Fried pancake on one side 14. Fluffy pancakes 15. Ingredients for the filling 16. Pancakes served with jam and powdered sugar as desired 17. Pancakes served with cream cheese and raisins

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 to high heat. 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 hot 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.

Caloric value of fasting pancakes with apples

Because fasting pancakes with apples do not include eggs and milk in their composition, their caloric value is lower. A fasting pancake can have between 70 and 100 calories, depending on the filling. So, if you are very careful with your figure, you can always use some fasting pancakes.

For many people, pancakes are one of the most beloved desserts, which can be cooked very easily. If you are fasting and you feel like something sweet, try this fasting pancake recipe with apples.

Pancakes with urda and dill

In a bowl, put the sifted flour in the middle, add the eggs and with the help of a whisk, mix them. When the composition begins to thicken, gradually add the milk and a little salt. Homogenize very well. Leave the dough to cool for at least 30 minutes.
Rub the urda with the chopped dill and add a little salt.
Heat a frying pan with a tail and wipe / grease with a kitchen brush soaked in oil. We pour a polish (smaller) from the composition, and with a fast rotating movement, we cover the whole surface, forming a thin layer. The pancakes should be fried over medium heat, about 2 minutes on one side and 1 minute on the other side. When the edges have browned a little, turn the pancake.
Do the same with all pancakes. From this amount, you get 8-10 sheets of pancakes, depending on the size of the pan you use.
Fill the pancakes, spread the urda composition on the entire surface of the pancake, roll and put them in a ceramic bowl with a lid for a quarter of an hour. Enough to heat the pancakes and knead from the inside. Serve warm. You can add sour cream at the time of serving.


• The composition of the pancakes should rest between 30 minutes and an hour, so that it is more elastic and the flour is perfectly hydrated.

• When pouring melted butter into the composition, be careful not to make it hot.

• Use homemade eggs. They color more beautifully, are more nutritious, and the pancakes come out fluffier.

• Use vegetable oil. Olive oil changes the taste of pancake sheets.

• If you have not been able to homogenize the composition well and it has lumps, pass the composition through a sieve and then put it in the fridge to rest.

• It is recommended to use a pan with a non-stick, flat surface, with a comfortable handle.

A simple pancake recipe

mix continuously until a dough of a thick consistency is obtained.

After all the flour has been added, gradually add the milk (it is important to mix continuously to avoid lumps).

At the end, add oil and water. The dough should be free of lumps, silky and liquid.

If you like thicker pancakes, you can leave the dough in the fridge for about half an hour to "rest". I prefer thin and fine pancakes, so I prepare them as soon as the dough is ready.

The next step is very important. For the preparation of pancakes you need a good pan or a special one for pancakes.

Heat the pan and grease with a little oil or butter (do not use too much oil or butter, so that the greasy pancakes do not come out). Keeping the pan up on the fire, with the help of a polish or cup, pour the dough. Rotate the pan in a circle so that the dough covers the entire surface evenly. Then place the pan back over the fire, which should be suitable.

When the surface of the dough loses its luster and the edges of the pancake turn golden, it is a sign that it must be turned from side to side.

Using a spatula, turn the pancake. Cook for a few seconds and remove from the heat.

* If you do not use a special pan for pancakes but a regular one and you notice that the dough sticks to the pan, try to grease the pan with oil every time you pour the dough, if this trick does not help you, it would be good to change the pan.

* While frying the pancakes, if you feel that the dough has thickened you can dissolve it with a little water.

Pancakes can be spread with honey, any kind of jam, chocolate cream, cheese or any filling, both salty and sweet. They can easily adapt to any fad :)

Enjoy with pleasure!

The simplest pancakes with jam. Ingredients and preparation

Here's how easy and fast you can make something sweet and tasty for your whole family to enjoy!


Basic utensils

A high-walled pot, a mixer (grandma used the target) a polish, a pancake pan or a classic pan, a wooden spatula

Method of preparation

Break the two eggs in the bowl and beat for a few minutes with a fork. Then mix until they have a fluffy consistency. Add mineral water and mix slowly with a spoon several times. Then add the flour in the rain, while the composition mixes at a lower speed. Or mix the composition with a wooden spoon, but be careful not to make lumps.

Put the pan on the fire and leave it to heat. Then pour a tablespoon of oil, spread it all over the pan, and put the excess in a cup or glass. With the polish, take it out of the pancake composition and pour it into the hot pan. Before each pancake, grease the pan with oil and then drain it well in the cup. The hot pancakes are placed on a plate that is covered with a lid. In this way, they will not dry out, they will remain soft and fluffy. They are filled with what you like: jam, jam, cocoa cream or others.


Before adding the flour to the composition, it is sifted twice through a fine sieve. This way, the pancakes will come out very fluffy and airy. For the simplest pancakes with jam, you don't need butter or milk. However, mineral water is mandatory. This is the second trick you have to follow.

Gluten-free American pancakes with quick strawberry jam (homemade)

The strawberry season has arrived. Along with them, during this period also appear cherries, shock flowers, acacia, new potatoes, green garlic. The market is full of goodies! I really like strawberries. Who doesn't? When I was little I used to eat whole bowls in the summer and I still do that now. But I wanted to cook something with strawberries, not just eat them so simple. The best idea & # 8211 strawberry jam! And not anyway, but as a topping for pancakes.

The recipe is part of the campaign & # 8222MAI close to health. Gluten Free Month Schar & # 8221 because May is Gluten Free International Month. On this occasion, we gathered several bloggers who cook healthier, gluten-free. I used gluten-free flour for pancakes, but the recipe can be made just as well with regular flour. Just so u know. The package received from Schar was very generous and contains several products that can be consumed as such. Crackers are bestial and digestive biscuits with beaks are gone immediately. I wanted to use them in a recipe, but I ran out of & # 8230

And some info. What is gluten? It's a fad now with gluten-free recipes, coming from abroad and now everything is & # 8222gluten-free & # 8221, whether it's desserts or bread or pasta. Unfortunately, it's not just a fad. There are people who are intolerant to this gluten, which is actually a protein in wheat, oats, barley, rye and kamut. Intolerance or celiac disease is only treated with a totally gluten-free diet. You can read more about this here & # 8211, the online community dedicated to celiacs in Romania.

And now the fun part: the recipes!

Ingredients for jam

500 gr. strawberries
100 gr. sugar (I used brown Muscovado sugar)
2 tablespoons lemon juice
1 piece star anise

Preparation time: 20 minutes

We wash the strawberries and blend them. We put them in a medium pot, together with the sugar, lemon and anise. Boil over medium-high heat and stir constantly until thickened. You will see that it will foam and increase in volume as it boils, so it is good to use a medium pot where it takes place.

Remove the anise, pour the jam into jars and let it cool to room temperature. Seal and refrigerate for a maximum of 10 days.

Pancake ingredients
(approx. 12 pieces)

200 gr. gluten-free flour from Schar
1 teaspoon baking powder
300 ml. milk * plus extra
1 or
1 tablespoon melted butter (optional)

Preparation time: 20 minutes

We make the pancake dough by mixing in a bowl the dry ingredients first: flour, baking powder and salt.
Separately, in another bowl, beat the egg and mix it with the milk and melted butter. Pour this mixture over the flour and mix until you get a good pancake dough.

* But what I noticed, working for the first time with gluten-free flour is that it is much stronger and absorbs more liquid. Contains corn flour and corn starch, among others. However, in order for a soft pancake dough to come out, which can be spread out in the pan and can be easily molded and baked quickly, more liquid is needed. So I added more milk until I was satisfied with the consistency. *

Heat a little oil and butter in a pan and make the pancakes. We take dough with a polish or spoon, being careful not to put too much at once because it will remain raw inside. We turn them on both sides and place them on a plate, ready to serve.

Serve hot rinses with homemade strawberry jam, with lots of love and anise.

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