Cheddar and Jam Pancake Sandwich

Our dietitians' favourite

This is the Cheddar and Jam Pancake Sandwich recipe.

  • Prep: 15 min
  • Cooking: 40 min
Yields 6 servings
cheddar and jam pancake sandwich

Ingredients

  • 1 1/2 cups (375 mL) Milk
  • 1 tsp (5 mL) white vinegar
  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 3 tbsp (45 mL) sugar
  • 1/2 tsp (2 mL) ground cinnamon
  • 2 eggs
  • 1/2 tsp (2 mL) vanilla extract
  • 1/3 cup (80 mL) jam your choice (fig, apricot, blueberry, blackberry, etc.)
  • 3 tbsp (45 mL) water
  • 6 oz (180 g) Canadian Medium Cheddar shredded
  • 1/3 cup (80 mL) pecans in pieces

Preparation

In a bowl, mix the milk and vinegar; let stand 2 minutes.

In a large bowl, mix the flour, baking powder, sugar and cinnamon. Add the eggs and vanilla to the milk mixture and beat with a whisk. Pour the mixture over the dry ingredients, and stir until well combined.

Preheat oven to 200 °F (100 °C).

In a large non-stick skillet, heat a bit of oil over medium heat and add batter to form pancakes roughly 3-inch (7.5 cm) in diameter. Cook until the surface is covered with bubbles, 2–3 minutes. Flip over and cook 2 more minutes. Reserve in warm oven, then cook more pancakes. If necessary, use more than one skillet to speed up cooking time.

In a small saucepan, mix the jam and water, bring to a boil and keep warm while cooking the pancakes.

Place two pancakes on a plate, sprinkle shredded Cheddar over them, and cover with two more pancakes to form sandwiches.

Garnish with the jam coulis and pecans.

Tips

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Nutritional information

Per serving
Energy: 436 Calories
Protein: 17 g
Carbohydrate: 54 g
Fat: 17 g
Fibre: 1.9 g
Sodium: 490 mg

Top 5 Nutrients

(% DV*)
Calcium: 41 % / 450 mg
Folate: 43 %
Riboflavin: 33 %
Selenium: 51 %
Vitamin B12: 36 %