These pancakes are filled with a sweet surprise-berry jam. Serve with coffee and hot cocoa for a breakfast treat the entire family will love.
- 1/2 cup confectioners' sugar
- 1/2 Tbs. ground cinnamon
- 1 cup seedless berry jam
- 4 cups all-purpose flour
- 5 tsp. baking powder
- 3/4 tsp. salt
- 1 cup firmly packed light brown sugar
- 3 eggs, lightly beaten
- 3 cups milk
- 1 1/2 tsp. vanilla extract
- About 5 Tbs. unsalted butter, melted
In a small bowl, combine the confectioners' sugar and cinnamon. Transfer to a mesh sugar shaker. Fit a pastry bag with a plain round tip and fill with the jam. Set aside.
In a bowl, sift together the flour, baking powder, salt and brown sugar. In another bowl, whisk together the eggs, milk and vanilla. Whisk the egg mixture into the flour mixture until smooth.
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 2 Tbs. of the batter into each well. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter.
Using the tip of the pastry bag, pierce one side of each pancake and pipe jam into the center. Dust the pancakes with the confectioners' sugar mixture and serve immediately. Makes 55 pancakes.