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Pancakes with jam inside
Instructions
Take the kefir and the egg out of the refrigerator in advance (30–60 minutes before cooking) – they must be at room temperature, 20–22 °C. Cold products “kill” the baking soda and give you flat pancakes. Break the egg into a deep bowl for mixing the dough.
Add the warm kefir, salt (a pinch) and sugar (1 tablespoon) to the egg. Warm kefir activates the baking soda faster and gives fluffier pancakes. Cold kefir is the main cause of a flat result. Salt is essential even in a sweet dough – it enhances the flavour.
Whisk thoroughly until smooth, until the sugar and salt have completely dissolved in the kefir-and-egg mixture. Without dissolving, grains of sugar will remain in the dough, which can scorch during frying and leave an unpleasant aftertaste.
Sift the flour into a separate bowl and mix it thoroughly with the baking soda so the raising agent is evenly distributed. Gradually add the flour mixture to the kefir, stirring with a whisk in circular motions. This gives a smooth, lump-free dough.
Mix a thick dough – it should not run off the spoon when you turn it, but should drop off in a thick blob. Let the dough rest for 15 minutes at room temperature – during this time the soda reacts with the sour kefir, characteristic bubbles form and the dough “rises”.
Pour vegetable oil into the frying pan (a 3–4 mm layer) and heat it well over medium heat. Spoon out the dough with a tablespoon, forming little pancakes 6–7 cm in diameter. Place a teaspoon of thick jam in the centre of each pancake, pressing it in slightly. Cover the top with a small amount of dough, completely hiding the filling. Fry for 2–3 minutes until golden, then flip and fry the other side under a lid.
Pancakes with jam inside are ready! Be sure to let them cool for 5–10 minutes on a paper towel before serving – the jam inside is very hot and can burn your tongue. Serve with sour cream, honey or icing sugar for an eye-catching children’s breakfast.
Tips
- 1
The jam must be thick – runny jam will leak out during frying and scorch on the pan, ruining the pancakes.
- 2
In season, instead of jam use fresh strawberries cut in half – you get a summer version with natural sweetness.
- 3
Pieces of banana, peach, apricot or pear also work well. I bake classic kefir pancakes on a similar principle.
- 4
Be sure to let the pancakes cool for 5–10 minutes – the filling inside is very hot and can burn, especially children.
FAQ
Which jam is best to use for the filling? +
Thick jams are ideal: strawberry, raspberry, apricot, apple butter, or pitted cherry jam. They hold well inside the pancakes and do not leak. Runny “five-minute” jams and syrupy ones are not suitable – they seep through the batter and burn. Homemade preserves cooked specially to a thick consistency for baking also work well. If you only have runny jam, thicken it with starch: 1 teaspoon of starch per 100 g of jam, then heat until it thickens.
Can I make these with milk instead of kefir? +
Yes, but to activate the baking soda add 1 teaspoon of lemon juice or apple cider vinegar to the milk – it will turn slightly sour and the soda will be able to work. Without acid in the milk the soda will not activate and the pancakes will turn out flat. An alternative is to replace the soda with baking powder (1 teaspoon), which works in any environment without acid. Made with milk, the pancakes turn out more tender and “child-friendly” in flavour than with kefir.
How should I store the finished pancakes with jam? +
They are best eaten fresh, but you can keep them in the refrigerator for up to 2 days in a tightly sealed container. Before serving, reheat in the microwave for 20–30 seconds – that is enough to warm them through and the filling inside becomes pleasantly warm. I do not recommend reheating in a frying pan – the jam may leak out. Only freeze cooled pancakes, placed in a container with layers of baking parchment between them – they keep for up to 1 month.
What should I serve pancakes with jam with? +
Classically with 20–25% sour cream – its acidity balances the sweetness of the jam. Honey, condensed milk, maple syrup and fruit toppings also work well. For an eye-catching presentation, dust with icing sugar and garnish with fresh berries (strawberries, raspberries, blueberries). For a festive children’s table – with a scoop of vanilla ice cream and chocolate sauce. As a drink, serve hot cocoa, milk or tea. The perfect home breakfast.
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