If you have wondered how to make quick and easy breakfast pancakes with strawberry jam then wonder no more! I whip up these pancakes in the morning for my children and it does not take much effort at all. Sometimes I even get my children to make these while I set the table up. These pancakes are light, flat and thin… often known as crepe or English pancakes. The secret to great pancakes, is to make sure you mix the batter really well until they are bubbly/frothy as you want a smooth and well mixed batter. I serve this with homemade strawberry jam, lemon and sugar, chocolate sauce or just maple syrup. If you have some fresh blueberries at hand, do cook it down with a little bit of sugar and wallah you have blueberry jam sauce. I also tend to add chia seeds into my pancake batter as it is healthy and gives a lovely crunch to the pancakes. My kids love this and it is a fun way to incorporate healthy ingredients into food which children enjoy.
I have served these pancakes with a quick strawberry jam. To make this, cook a handful of strawberries with 1-2 tbsp of sugar (do not add water as the strawberries discharge water when they cook) a squeeze of lemon juice. Cook for 10 minutes until they are soft and jam like consistency, cool it down before serving as it thickens. I tend to make the jam during summer when strawberries are in season and freeze in smaller portions. I take it out of the freezer the night before and then quickly warm them up in the morning and serve them at room temperature with the pancakes. I can’t exactly remember the origin of this pancake recipe, but it was from a cookbook called Cook’s Bible which I borrowed nearly 12 years ago from PJ Library in Malaysia. If I do find the exact book I will link it on Amazon.
Here’s a youtube video of how to make this quick and easy pancake recipe
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- 100g Plain Flour
- 1-2 tbsp Chia Seeds
- 1 Egg
- 300ml Milk
- 1 Pinch of Salt
- 1 tsp Vanilla
- 1/3 cup Butter
1. Add the flour, salt and chia seeds and mix
2. Make a hole in the centre and add in the egg and vanilla followed by the milk and gently start whisking the batter together
3. Next pour in the milk and gently start whisking the batter together
4. Add butter to the hot crepe pan or non-stick pan, pour the batter (I've used 1/3 measuring cup as the scoop), swirl. When bubble appears on the top, flip pancake and cook for a further few minutes.
5. Serve with maple syrup, lemon and sugar or a jam of your choice. I have served mine with homemade strawberry jam.
Tip make sure your pan is hot and add butter everytime you are making a new pancakes to get them to stop sticking. Wait till bubbles appear before you flip the pancakes, I like mine golden but you can make your pancake crispy as well, just leave it longer.