Blackberry Jam-Filled Pancakes

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Prep Time: 40 minutes
Cook Time: 60 minutes
Servings: 8

With a spoonful of homemade blackberry jam tucked inside, these delectable pancakes are perfect for a summer brunch.


For the blackberry jam:

  • 3 cups blackberries
  • 3/4 cup granulated sugar
  • 1 vanilla bean
  • 1 1/4 cups ebelskiver pancake mix
  • 2 eggs, separated
  • 1 cup milk
  • 2 Tbs. unsalted butter, melted, plus more for cooking
  • Confectioners’ sugar for dusting


To make the jam, in a bowl, combine the blackberries and granulated sugar and stir until the sugar has dissolved slightly. Transfer to a fry pan. Using the tip of a paring knife, split the vanilla bean in half lengthwise to expose the seeds and scrape the seeds into the blackberry mixture. Add the vanilla bean pod to the pan. Set over medium heat and cook, stirring occasionally, until the blackberries have broken down slightly, most of the liquid has evaporated and the mixture resembles a thick jam, about 30 minutes. Remove from the heat and discard the vanilla bean pod. Let cool until just warm, about 30 minutes. You will need 1/2 cup of the jam for this recipe; store the remaining jam in an airtight container in the refrigerator.

Using the ebelskiver pancake mix, eggs, milk and the 2 Tbs. butter, prepare the pancake batter according to the package instructions.

Put 1/4 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 1 tsp. blackberry jam in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and jam.

Dust the pancakes with confectioners’ sugar just before serving. Makes about 24.

Williams-Sonoma Kitchen.
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