Grammy's Kitchen · Donuts · Jam(Jelly) Donut Pancakes
One of 65 donuts recipes we measured
from cafedelites.com
2 cooks on cafedelites.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 152% | 54% |
| egg | 42% | 26% |
| liquid | 189% | 62% |
| leavener | 10% | 2% |
| salt | 1% | 1% |
| sweetener | 42% | 104% |
| fat | 24% | 24% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup plain, all purpose or light spelt flour |
| 12 g | 1 tablespoon baking powder (- yes, that much! Helps them rise like donuts!) |
| 2 g | 1/4 teaspoon salt |
| 28 g | 2 tablespoons light butter or coconut oil (melted and cooled slightly) |
| 50 g | 1 large egg |
| 13 g | 1 tablespoon vanilla extract |
| 183 g | 3/4 cup low fat/skim or almond milk |
| 10 teaspoons Jam of choice (I used Raspberry) | |
| 50 g | 1/4 cup caster sugar |
| 4 tablespoons Jam | |
| 44 g | 3 tablespoons boiled water |
Method: 6 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made these last night for dinner, and they def didn't survive the night! I used reg sugar for the dusting it was amazing. Next time I'll try powdered sugar 10/10!” — a cook, 5.0★
“Yummmmmmmmmy I used Rasberry and coconut jam and topped with coconut ice cream. Definitely a no.1 favorite for me” — a cook, 5.0★