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Jelly Donut Pancakes

JELLY DONUT PANCAKES

HOT PEPPER PEACH PRESERVES
$ 6.99

Description

This exciting breakfast treat combines the best of both worlds: Donuts & Pancakes! Try our decadent Jelly Donut Pancakes with a sweet kick of our Hot Pepper Peach Preserve filling.

 

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 pancakes

 

Ingredients

1 cup Flour
1 Tbsp. Baking powder
1/4 tsp. Salt
2 Tbsp. Butter
1 Egg
1 Tbsp. Vanilla extract
3/4 cup Milk
1/2 cup Robert Rothschild Farm Hot Pepper Peach Preserves
1/4 cup Powdered sugar
 
Vanilla Sauce:
2 cups Heavy cream
1/3 cup Granulated sugar
1-2 tsp. Vanilla extract
1 Tbsp. Corn starch
1/2 cup Butter, cut into small pieces (for a thicker, creamier sauce)


Instructions 

Combine together: flour, baking powder, and salt in a large­ bowl. Next add the melted butter, egg, vanilla, and milk. Slowly whisk until smooth. Set aside. Heat a nonstick pan or griddle over a low­medium heat and wipe over with a little butter or nonstick spray to lightly grease the pan. Pour less than 1/4 cup of batter onto the pan and spread out gently with the back of your spoon/ladle into a round shape. Spoon 1 tablespoon of Hot Pepper Peach Preserves onto the center of the batter and then gently pour a little pancake batter evenly over top to cover the jam completely. (Be sure to seal the pancake so that no jam touches the pan. It can burn or stick.) When the underside is golden, gently flip with a spatula and cook until golden. Repeat with remaining batter and jam.
 
Vanilla Sauce Topping:
Place all ingredients into a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium­low and continue to cook, stirring occasionally, for 10-15 minutes, or until sauce thickens. Drizzle sauce over pancakes or pool at the bottom of the plate before stacking pancakes on top.
 
Optional: Try switching out different jams or preserves like our Rothschild’s Rhubarb Strawberry Preserves or adding fresh fruit to top off this sweet treat!

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