Oh, man. These pancakes take me back to my days of driving from Vancouver to Seattle (almost) every weekend. On my way down, I would (almost) always make a stop at the Krispy Kreme in Burlington to pick up a donut and a coffee. Or, if the “Hot Now” sign was on, two donuts and a coffee. When the sign was lit up, they’d give you an original donut, right off the line, FOR FREE.
Now, I’m a big fan of their original donuts, but the powdered raspberry filled ones unequivocally have my heart. The combination of the extra-floofy dough, the tart raspberry jam and the overabundance of powdered sugar is, to me, perfection. It’s not an exaggeration when I say that no other jam buster has ever lived up to the magic of Krispy Kreme’s.
In fact, the closest I’ve ever come to one of those magical donuts is when I made these pancakes. Holy bananas*, are they good.
(*pancakes do not contain bananas)
And despite the fact that they taste like donuts, they are actually not that bad for you. I made them with Nutri-grain flour (a white flour with the bran added back in) and Activia Source of Fibre Vanilla & Grains yogurt. As a result, they’re both delicious AND fiberlicious. You can still make these pancakes with a different brand of yogurt, but make sure to choose one with a good, vanilla-y vanilla flavour. It really makes all the difference.
Serve these fluffy little beauties with a generous spoonful of your favourite jam – you don’t have to pick raspberry just because I say so. Whichever kind you choose, though, use one that is either homemade or one of the “double-the-fruit” kinds; they’re usually fruitier and have less sugar.
Jam Buster Pancakes
100g vanilla yogurt (1 single serve pot)
1 tbsp canola oil
1 tsp sugar
3/4 cup water
1 cup flour
1/2 tsp baking powder
generous pinch baking soda
icing sugar (for dusting)
- In a medium bowl, whisk together the yogurt, egg, water, oil and sugar. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add wet ingredients to dry and stir until combined.
- Heat a non-stick pan, sprayed with canola spray, over med-high heat, until a drop of water sizzles.
- Scoop approx. 1/4 cup of batter into pan for each pancake. Cook until bubbles form and pop on surface. Flip carefully and cook until golden. Keep pancakes warm while you cook the rest of the batter.
- To serve: place desired number of pancakes on each plate – three is a good number. Dust with icing sugar, then top each with a generous spoonful of jam. (You may notice that there’s a small pat of butter on mine. Trust me, you don’t need it.)