As featured in
Jam doughnut pancake
During the eight days of Chanukah , it ’ s tradition to eat fried foods to commemorate the miraculous oil that kept the menorah lit for eight days instead of one in the time of Judah the Maccabee .
Suzy Pelta
MAKES 6
• 2 eggs
• 300ml milk
• 250g self-raising flour
• 2 tsp baking powder
• 25g caster sugar
• 50g melted unsalted butter , plus extra for frying
• 12 tsp ( around 75g ) strawberry jam
• granulated sugar , to finish
1 Whisk the eggs and milk together in a jug or bowl until smooth . Combine the self-raising flour , baking powder and a pinch of salt in a separate large bowl . 2 Pour the egg and milk mixture into the flour mixture and stir until combined . Add the caster sugar and stir . Pour in the melted butter and stir until everything is combined . Set aside for 30 mins if you have time ( this step will produce thicker pancakes ), or start cooking straight away . 3 Heat a generous knob of butter in a large , non-stick frying pan set over a medium heat . When the butter looks frothy , ladle some batter into the pan . Allow the batter to cook for 30 seconds before carefully spooning 2 tsp jam into the middle of the pancake ( use a second spoon to tease the jam off its spoon ). Be careful not to dollop it on – you want the jam to spread slightly . Next , carefully spoon over just enough batter to cover the jam . The pancake will spread a little . 4 Cook the pancake on one side for about 2 mins – bubbles should be appearing on the surface and the edges will start to set . If the base is getting too dark , turn the heat down . Carefully flip the pancake over with a fish slice and cook for a further 1-2 mins on the other side until golden . Repeat until all the batter is used up , wiping out the butter between each pancake . 5 Serve your pancakes topped with granulated sugar for the perfect chanukah doughnut ( sufganiyot )/ pancake hybrid experience . Chag Sameach !
AS SEEN ON Christmas Kitchen
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