Preserves in Action: Jam-filled Pancakes

filled pancakes

Pancakes. For a website that supposed to be focusing on jars and the food that goes in them, I’ve sure spent a lot of time writing about the pancake over the years, haven’t I. Well, one more can’t hurt.

filling pancakes

Here’s my latest taken on the pancake. Heat and grease your skillet as usual. Portion your batter out, using a slightly lighter hand than you might otherwise. Keep the heat slightly lower, so that you have time to then dollop a spoonful of jam into the center of each pancake.

covered over jam

Then, carefully cover up that jam with another spoonful of batter. As you can see, you don’t have to be absolutely perfect as you do this, just do your best and don’t worry about those little slivers of jam still peeking through.

caramelized jam edges

As you can see, those areas of exposed jam will get caramelized during cooking and make for little pockets of deliciousness.

pancake with jam inside

And there it is. A nice, fluffy, wholegrain pancake filled with peach jam. Now, I must confess something right now. This technique is not my original brainwave. I spotted this clever idea on the blog Time Travel Kitchen earlier this week, when my internet friend and occasional Food in Jars guest blogger Melissa posted a link to a different recipe on that site.

Still, I think it’s an inspired way to incorporate preserves into pancakes and makes for a convenient to-go breakfast because with jam in the center, your sweet topping needs are taken care of.

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19 responses to “Preserves in Action: Jam-filled Pancakes”

  1. Oh wow what a great idea! I’ve just started canning and my 6 yr old daughter and I are making some jelly today. I can’t wait to try this with my jelly soon. Thanks for the amazing tip.

  2. That’s it, I’m putting jam in the very next batch of pancakes I make. What a great way to get those preserves out of the cupboard and onto something other than PB+J sandwiches!

  3. We’ve always made pancakes with jam or jelly mixed in – instead of sugar (1-2 tbsp) for the entire batch.

    Mix it in well but make sure to leave some lumps of jam so you can taste them at the end.

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