Jelly Doughnut Pancakes Recipe

Aug 25, 2012 11:32 am

We love when dessert goes out for brunch

jelly doughnut pancakes recipe
Who needs a jelly doughnut when pancakes can be filled with jelly and doused in syrup?

It's not our fault so many desserts translate seamlessly into pancakes. Just look at these:

But, you could easily argue that doughnuts are breakfast food, which Midtown's Lexington Brass does many, many times every weekend. We thought their jelly doughnut pancakes would look beautiful on our ever-growing list of pancake recipes. Use our recipe for pancake batter, then follow this technique for stuffing them with jelly like any doughnut-loving American would, given the inspiration.

Since you're going through the effort of making stuffed pancakes and macerating berries, using store-bought lemon curd is perfectly acceptable. 

Servings: 2


For the berries
4 ounces berries
1 teaspoon sugar
For the pancakes
4 ounces pancake batter
3 ounces fruit preserves
2 teaspoons lemon curd
powdered sugar and mint leaves, to garnish

For the berries:

  1. Wash berries, and if necessary, cut to matching size.
  2. In a mixing bowl, toss berries with sugar. Keep cold until ready to serve.
For the pancakes: 
  1. Spray cooking spray in a cast iron skillet over medium heat. 2. Pour 1 ounce of pancake batter into the skillet, and heat for about 30 second until the batter begins to set.
  2. With a spoon, place 2 ounces of jelly into center of batter.
  3. Pour 1 ounce of batter over jelly/batter mix, and bake at 425 degrees for 9 minutes.
  4. Remove immediately, plate 2 pancakes with berries and lemon curd, mint leaves and powdered sugar.
Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
20 minutes
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