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Strawberry Jam Pancakes

Breakfasts European cuisine 20 min Easy 16 wyświetleń ~11.77 PLN - (0)
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Description

Classic Polish spring pancakes with strawberry jam — thin, flexible pancakes fried in a bit of rapeseed oil and served with aromatic jam and fresh strawberries. This dish comes from the tradition of simple breakfasts and works well as a quick second breakfast or dessert. The pancakes have a delicate, slightly browned surface and a soft center, while the sweet jam and tart fresh strawberries create a pleasant flavor contrast. Serve immediately after preparation, dusted with a bit of powdered sugar or with a dollop of sour cream for a richer texture.

Ingredients Used

Ingredients (8)

Servings:
4
  • Wheat flour 250 g
  • Chicken egg 2 szt. (~120 g)
  • Milk 500 ml
  • Rapeseed oil 30 g
  • Strawberry jam 200 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Sugar 30 g
  • Fresh strawberry 150 g
💰 Szacowany koszt dania: ~11.77 PLN (2.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Batter

1

Prepare all the ingredients and tools: a large bowl, a whisk or hand mixer, a measuring cup, a flour sifter, and an oil spoon. Weigh the flour and sift it into the large bowl to eliminate lumps.

Ingredients: Wheat flour
Use a large bowl, preferably metal or glass (minimum 2 l). Sifting the flour helps achieve a smooth dough.
2

In a separate bowl, crack the eggs and beat them with a fork or whisk until smooth (about 30 seconds). If you are adding optional sugar, add it now and briefly whisk it with the eggs.

Ingredients: Sugar
Use a whisk or mixer on the lowest setting. Do not whip for too long — just enough for the yolks and whites to combine evenly.
3

Pour half of the milk into the beaten eggs, mix, and then pour the mixture into the flour. Stir with a whisk from the inside out until the mixture becomes thick and lump-free. Add the remaining milk and 2/3 of the oil, mixing until you achieve a thin, pouring consistency similar to 12% cream (it should flow from the spoon in a steady stream).

Ingredients: Milk, Wheat flour, Rapeseed oil
Use a whisk or mixer on low speed. If the batter is too thick, add 1-2 tablespoons of milk. If it is too runny, add a little flour (1 tablespoon at a time).
4

Add a pinch of salt and mix again. Let the dough rest for 10 minutes to allow the flour to swell — this will make the pancakes flexible and easier to fry.

Ingredients: Salt
Cover the bowl with a clean cloth. A 10-minute rest is important; if you're in a hurry, you can fry right away, but the elasticity will be lower.

Frying

5

Heat a non-stick skillet with a diameter of 24–26 cm over medium heat. Spread a thin layer of canola oil on a paper towel (about 1 teaspoon for the first greasing). When the skillet is hot (drop a drop of water — it should sizzle and evaporate quickly), pour a ladle of batter and swirl the skillet to spread it in a thin layer.

Ingredients: Rapeseed oil, Milk, Wheat flour
The best pan is 24–26 cm with a non-stick coating. Use a ladle with a capacity of ~60–80 ml. If you don't have a ladle, use a large spoon and tilt the pan to spread the batter thinly.
6

Fry the pancake for 1–1.5 minutes, until the edges start to lift slightly and the bottom is golden. Flip the pancake with a spatula and fry the other side for 30–45 seconds until golden. Transfer the cooked pancake to a plate and cover loosely with aluminum foil or a plate to keep it flexible.

Do not fry on too high heat — the pancakes may burn. If the pan sticks, lower the heat and add a little oil on a paper towel.

Assembly

7

On the fried pancake, place 1–2 tablespoons of strawberry jam in the center (spread it thinly, leaving a 1–2 cm edge). Fold the pancake in half, and then fold it in half again (or roll it up). Repeat with the remaining pancakes.

Ingredients: Strawberry jam, Fresh strawberry
Use a butcher knife or a small spatula to spread the jam. Additionally, you can add fresh strawberries for a variety of flavor and texture.

Serving

8

Arrange the pancakes on plates, decorate with a few slices of fresh strawberry, and optionally sprinkle with a bit of sugar or powdered sugar. Serve immediately while they are still warm — this way the jam is soft, and the pancakes taste best.

Ingredients: Fresh strawberry, Sugar
Use flat dinner plates. If serving for children, cut the pancakes into pieces before serving.

Fun Fact

💡

In Poland, pancakes have a long tradition and come in both savory and sweet versions. In many homes, they are served for breakfast or as a quick lunch, and jam has been one of the most popular fillings for generations.

Best for

śniadanie drugie śniadanie piknik

Tips

🍽️ Serving

Serve the pancakes immediately, preferably while still warm. You can add a spoonful of sour cream to the jam for contrast. For a richer version, spread a thin layer of butter inside before adding the jam.

🥡 Storage

Pancakes are best eaten immediately. Stored in the fridge (in a container), they will stay fresh for 1–2 days. Reheat in the microwave for 20–30 seconds or in a pan over low heat for 1–2 minutes on both sides. Store jam in an airtight jar in the fridge after opening.

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