For my lunch today, I cooked pancakes with strawberry jam. Not that really unique or special, but what made me post this is the reason behind why to add strawberry jam to my pancakes.

I had time spent together with my daughter cooking pancakes for brunch during my vacation in the Philippines. She mixed and cooked our pancakes and then I see her experimenting with what to add when we were eating.

At one time when I talked to her on the phone, she chatted with me how she made some pancakes by adding strawberry jams that we bought during our trip to Baguio City. She said that it is a must try to cook some like what she did. Although I know what it would taste like, I still promised that I would try this using available strawberry jams in Riyadh supermarkets. I also made sure that I would share the photos in her Facebook profile.

So that’s the sole reason why I made this pancakes with strawberry jam. The result was really soft pancakes and the taste is really a different one. I needed not to add butter anymore and pancake syrup because the jam made it sweeter. I even topped my pancakes with more strawberry jam even if I already added the jam into the mixture. Here’s how I did it.

Procedure and Ingredients

Using the recipe provided in the packet of the Pancake mix, beat one egg and add 2 tbsp of oil. Add the  2/3 cups fresh milk (low fat if desired), then continue mixing. Add 1 cup of pancake and continue mixing until smooth. Fold 2-3 tbsp of strawberry jam evenly. Cook pancake