Whole wheat pancakes with homemade berry jam Whole wheat pancakes with homemade berry jam Israeli Kitchen These fiber-rich pancakes are drizzled with homemade berry jam. (Photo: Sarah F. Berkowitz)

Whole wheat pancakes with homemade berry jam

A hearty pancake breakfast packed with fiber, vitamin C and down-home deliciousness.

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  • Yield: Serves 4
  • Prep time: 15 minutes
  • Cook time: 1 hour

Kick-start your morning by enjoying a stack of fiber-rich pancakes drizzled with homemade berry jam, and you’re already ahead of the game. Most people skip breakfast entirely, grabbing a cup of coffee and hoping that’ll get them through the morning rush. But our bodies need nutrients in the morning to provide energy, and those who take the time to eat breakfast benefit in many ways. These pancakes can also be made vegan by subbing a mashed banana for the two eggs and using coconut or soymilk.

Homemade jam is one of those recipes that few people attempt – but everyone enjoys. This recipe basically makes itself; you just need to give it time to cook down and let the liquids evaporate. You can use leftovers in a classic PB&J sandwich, spooned over vanilla ice cream, or packed into a mason jar and tied with twine for a sweet, homemade gift.

Ingredients

    For jam:

  • 32 ounces frozen strawberries
  • 8 ounces frozen blueberries
  • 1/2 cup sugar
  • juice of 1 lemon
  • For pancakes:

  • 2 cups white whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 2 cups milk
  • 2 eggs
  • 1 teaspoon vanilla extract

Directions

For jam:

Place a large wok or frying pan over high heat. Pour in frozen fruit, sugar and lemon juice. Stir occasionally as fruit defrosts.

When mixture begins to boil, reduce to a simmer.

Allow to simmer uncovered for an hour or more, until liquid has evaporated and jam consistency is achieved. During this time, use a spatula to scrape down the sides and stir the jam every 15-20 minutes.

homemade berry jamHomemade jam is one of those recipes that few people attempt, but everyone enjoys. (Photo: Sarah F. Berkowitz)

For pancakes:

Combine pancake ingredients in a large bowl and whisk until smooth.

Use a tablespoon of oil or non-stick spray to coat a frying pan or skillet. Place over medium heat. Test heat by flicking a drop of water into pan. When water sizzles, oil is heated.

Use a 1/3 cup measuring cup to drop batter into pan. Fry until bubbles appear, and then flip to the other side. Fry another 2-3 minutes and then remove from pan. Repeat until batter is finished.

Serve warm with homemade jam or maple syrup.

whole wheat pancakes with homemade berry jamFruit and fiber never tasted so good. (Photo: Sarah F. Berkowitz)

Related Topics: Breakfast, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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