Blackberry Jam-Filled Pancakes

By maredan

Ingredients

• For the blackberry jam:
• 3 c blackberries
• 3/4 c granulated sugar
• 1 vanilla bean
• For the pancakes:
• 1 1/4 c ebelskiver pancake mix
• 2 eggs, separated
• 1 c milk

Details

Servings 24

Preparation

Step 1

To make jam, in a bowl combine the blackberries and granulated sugar and stir until the sugar has dissolved slightly. Transfer to a French skillet. Using tip of paring knife, split vanilla bean in half lengthwise and scrape seeds into blackberry mixture. Add the vanilla bean pod to the pan. Set over medium heat and cook, stirring occasionally until the blackberries have broken down slightly, most of the liquid has evaporated and the mixture resembles a thick jam, about 30min. Remove from the heat and discard the vanilla bean pod. Let cool until just warm, about 30min. You will need 1/2c of the jam for this recipe; store the remaining jam in an airtight container in the refrigerator.

Using the ebelskiver pancake mix, eggs, milk and the 2 Tbsp butter, prepare the pancake batter according to package instructions.

Put 1/4tsp butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1Tbs batter into each well. Place 1 tsp blackberry jam in centre of each pancake and top with 1 Tbs batter. Cook until the bottoms are golden brown, 3 to 4 min. Using 2 wooden skewers, turn the pancakes over and cook until golden brown, about 3 min more. Transfer pancakes to a plate. Repeat with remaining batter and jam
Dust the pancakes with confectioner's sugar just before serving.