Make these fun, mini pancakes sandwiched together with raspberry preserves in the center. It’s the perfect spring treat that’s transportable enough for breakfast in bed.
I mean, pancakes are great, and so are preserves. But why are they so frequently segregated to different parts of the plate? They need to be together. Sandwiched with love.
Listen, I don’t want to cause a controversy here, but I don’t like maple syrup, on pancakes or really otherwise. I don’t find it offensive–I like the flavor of maple in things, but not poured on top of things. Whatever, maybe I’m weird. But I got it from my mom, so I figure, this might be a great solution! 
These pancakes are interesting because they’re slightly eggier than traditional breakfast pancakes. It gives them a nice crisp edge and a fluffy, very light center.
Filled with the raspberry preserves, they’re a simple yet irresistible morning treat.
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Raspberry Pancake Sandwiches
- Yield: 8 sandwiches 1x
Description
Make these fun, mini pancakes sandwiched together with raspberry preserves in the center. It’s the perfect spring treat that’s transportable enough for breakfast in bed.
Ingredients
- 2 large eggs
- 1/2 cup brown sugar (light, packed)
- 1 teaspoon honey
- 1/2 cup all purpose flour (sifted)
- 1/8 teaspoon salt
- milk (to thin (may or may not be needed))
- 1/2 cup Bonne Maman raspberry preserves (can use another flavor if desired)
- vegetable oil or melted butter (for greasing the surface)
Instructions
- In a large bowl, whisk the eggs, sugar, and honey for about 2 minutes; alternately, use your stand mixer fitted with the whisk attachment for about 1 minute.
- Add the sifted flour and salt, and fold it into the wet mixture. If the mixture is quite thick, thin it with a small amount of milk so that it’s easy to spoon.
- Pour about 1 teaspoon of vegetable oil or melted butter on a medium skillet, and then use a paper towel to carefully spread it across the surface and swipe off any excess. You want to have the thinnest possible layer of oil for these delicate cakes. Heat over medium-low.
- Once heated, pour about 1 tablespoon of batter onto the hot surface to form each pancake; you can do multiples, but be sure to leave space to leverage in a spatula for flipping. After about a minute, you’ll see the edges have small bubbles and a matte-looking finish; this is a good indication that it is time to flip. Use common sense, though; it may take longer or shorter depending on the size of your cakes and the heat of your surface.
- Cook the second side; it will take slightly less time than the first side. Remove the pancakes and transfer to a plate while you continue with the remaining batter; replenish the cooking fat as needed.
- Pair up similarly sized pancakes. To assemble, spoon about 1 tablespoon (more or less to taste) of Bonne Maman raspberry preserves on top; sandwich the second similarly sized pancake on top. Serve immediately.
- Category: Breakfast
Frequently Asked Questions
What makes these pancakes slightly eggier than traditional pancakes?
The recipe calls for a higher egg-to-flour ratio, which contributes to a lighter, fluffier texture and a crisp edge.
Can I use a different type of preserve instead of Bonne Maman raspberry preserves?
Yes, you can substitute with any fruit preserve of your choice, but the flavor profile will change depending on the preserve you select.
How do I achieve the perfect crispy edge on the pancakes?
Make sure your pan is adequately heated and lightly greased before pouring in the batter; this will help create that desired crispy edge.
