Try a twist on jam doughnuts to celebrate Hanukkah, the Jewish festival of light, in December. It’s traditional to eat fried foods during the celebrations
Prep:10 mins
Serves 6
2 eggs300ml milk250g self-raising flour2 tsp baking powder25g caster sugar50g unsalted butter, melted, plus extra for frying12 tsp (about 75g) strawberry jamgranulated sugar, to serve
STEP 1Whisk the eggs and milk together in a jug or bowl until smooth. In a separate large bowl, combine the flour, baking powder and a pinch of salt.STEP 2Pour the egg mixture into the flour mixture and stir until combined. Stir in the caster sugar. Pour in the melted butter and stir until combined. Set aside for 30 mins to rest if you have time, or start cooking straightaway.STEP 3Melt a generous knob of butter in a large non-stick frying pan over a medium heat. When it’s frothy, add a ladle of batter. Cook for 30 seconds, then spoon 2 tsp jam onto the middle of the pancake, spreading it slightly (using two spoons will help). Ladle over enough batter to cover the jam.STEP 4Cook the pancakes on one side for 2 mins until bubbles appear on the surface and the edges begin to set. Turn with a fish slice and cook for a further 1-2 mins until golden. Repeat with the rest of the batter, wiping out the butter between each pancake. Sprinkle over granulated sugar to serve.
