Cheddar and Jam Pancake Sandwich

Name: Cheddar and Jam Pancake Sandwich
Yield: 6 servings
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

Our dietitians' favourite

This is the Cheddar and Jam Pancake Sandwich recipe.

Prep: 15 min
Cooking: 40 min

Yields 6 servings

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

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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.