Cherry Jam Filled Buttermilk Pancakes

You may well ask what kind of person would want to make jam-stuffed souffled pancakes for breakfast.

Is it the person who:
1) finds souffle-making fun
2) has an electric hand mixer
3) only has to cook for two people
4) all of the above

I fall into category 4, but only option 1 is needed to embark on this. If you think souffle-making looks like fun, you qualify for this project, too.

Souffles are much simpler that their reputation suggests. This recipe seems to give a fairly stable batter, although by the end of the third batch of baking, the batter was a tad deflated. This just means the jam will trickle out a bit in places if you haven't centered it in the pancake. You'll find an electric hand-whisk speeds the process considerably, but the old fashioned arm-powered method also gives excellent results.

I cooked this in a cast iron aebleskiver pan, which has seven small hemisphere indentations to shape each pancake, about 5 cm in diameter. This was done only because the photo that came with the recipe (Williams-Sonoma catalog) had done the same. A flat skillet would work fine, too, but you'll have to call them pancakes, not aebleskiver. The flipping came easily, since the pan was well-oiled, and each batch was kept warm in the oven (140 F) while subsequent pancakes were cooked.

All up, this took 30 minutes to make and cook. Served with a pot of black tea and some yogurt, this was an excellent start to the weekend.

Cherry Jam Filled Buttermilk Pancakes
(Makes 20 small pancakes)

1 cup flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
zest of 1/4 lemon
2 egg yolks
1 cup buttermilk
3 egg whites, beaten to stiff peaks
7 tbsp cherry jam
confectioner's sugar for garnish (optional)

In a bowl, sift together the dry ingredients. Add the lemon zest and then the buttermilk. Whisk in yolks until well combined. The batter will be lumpy. Gently fold in the egg whites, in two additions.

Heat your pan on medium heat and grease well (butter or oil). When the butter (or oil) starts bubbling, start several pancakes, 1 tablespoon of batter each. Add a 1/2 teaspoon of jam to the center of each pancake and then follow with a topping of 1 tablespoon more of the batter. Cook for 3-5 minutes on one side, flip, and cook for 3 minutes more. Transfer to a plate and keep warm. Repeat with the remaining batter.

Recipe adapted from the Williams-Sonoma Easter catalog.