It’s not our fault so many desserts translate seamlessly into pancakes. Just look at these:
- Red Velvet Pancakes
- Pineapple Upside-Down Pancakes
- Oatmeal Raisin Pancakes
- Bananas Foster Pancakes
- Coconut Macaroon Pancakes
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.
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:
- Wash berries, and if necessary, cut to matching size.
- In a mixing bowl, toss berries with sugar. Keep cold until ready to serve.
- 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.
- With a spoon, place 2 ounces of jelly into center of batter.
- Pour 1 ounce of batter over jelly/batter mix, and bake at 425 degrees for 9 minutes.
- Remove immediately, plate 2 pancakes with berries and lemon curd, mint leaves and powdered sugar.