Lattyja Pancakes with Strawberry-Gooseberry Jam
Equipment
- Foley Mill
- Blender
- Wax paper
Ingredients
Strawberry-Gooseberry Jam
- 1 pound fresh gooseberries
- 2 cups water
- 2-1/4 cups sugar
- 4 tablespoons fresh lemon juice
- 1/4 teaspoon ground ginger
- 3 cups fresh chopped strawberries
- 1 tablespoon butter
Lattyja Pancakes:
- 1 cup buttermilk
- 2 eggs (at room temperature)
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons melted butter
Additional:
- Powdered sugar
Instructions
- Bring gooseberries and water to a boil and cook 15 minutes.
- Pass mixture through a Foley food mill to make 2 cups gooseberry puree.
- Add puree to other jam ingredients in a saucepan.
- Bring mixture to a boil and simmer for ten minutes, stirring, or until a small amount of jam thickens on a freezer-chilled spoon. Or conversely, add sufficient pectin the the mixture (about one tablespoonful).
- Chill jam overnight. Yield 4-5 cups jam.
- To make lattyja, pulse buttermilk and eggs in a blender, or vigorously whisk.
- Add flour and salt gradually then stream in the cooled melted butter until thoroughly mixed.
- Lightly butter a 6-inch nonstick skillet.
- Swirl 1/4 cup batter in pan, and flip when underside is golden. Refer to video I mentioned above if you need help.
- Remove the pancake to a plate and when cool, stack each between waxed paper until needed. If you make the whole stack and store in a ziploc, these are easily made ahead and reheated for a quick elegant breakfast.
- To serve, spread warmed pancake with jam and fold over. Dust with powdered sugar.
Notes
From the kitchen of palatablepastime.com
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