Fluffy pancakes with a quick berry jam
My recent favorite pancake recipe. Easy, quick and delicious. And this quick berry jam is an excellent solution for berries that are beyond their best look and feel.
For a gluten-free option of these fluffy pancakes replace semolina with oat flour.
This recipe is for 20 big pancakes, enough for 3 hungry people.
- 2 ripe bananas
- 2 eggs
- 100 ml soy yogurt
- 1 tsp cream of tartar or baking powder
- 2/3 tsp baking soda
- 2 tbsp semolina (or oat flour for GF version)
- 6-7 tbsp rice flour
- 200-250 g fresh berries, rinsed
- 1 tbsp maple syrup
- 1 tsp arrow root powder
- A/N oil for baking
Blend all the ingredients for the pancakes.
Heat oil in a skillet over a medium-high heat and add 2 tbsp of batter at a time to make the pancakes.
Cook until the edges are set. Flip over and cook for another +\- 2 mins. Keep warm till you make the rest of the pancakes.
For the jam: bring the berries together with 1 tablespoon of water & maple syrup to boil. Simmer until all the berries are soft.
Transfer a few tablespoons of the liquid released from the berries to a glass. In another glass, mix arrow root with 1 tbsp water. Now mix the content of both glasses. Pour in the pan with berries & cook until you reach a jam consistency (a few minutes).
Serve the pancakes with the jam and enjoy.