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Pancakes with black cherry jam

Pancakes with black cherry jam

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A dessert always at hand. Because I received this sweetness from Bunatati from nature, I switched to ... pancakes.

  • 300 ml of mineral water
  • 300 ml milk
  • 300 g flour
  • 1-2 tablespoons sugar
  • 3 drops of vanilla and rum essence
  • 3 tablespoons oil
  • black cherry jam

Servings: 14

Preparation time: less than 90 minutes

RECIPE PREPARATION Pancakes with black cherry jam:

A homogeneous composition is made from all the ingredients.

Heat a frying pan and grease with a drop of oil.

With the help of a polish, take it out of the composition and put it in the pan over low heat. Move the pan so that the composition spreads evenly in the pan.

When the edges of the pancake come off the pan and when it is done on one side, turn it on the other side. Before putting the pancake batter, grease the pan with oil each time.

Grease the pancakes with jam, roll or fold and serve.

Good appetite!

Tips sites


They can be served with whatever jam you have and you like.

What and how do we cook

A treat that only the lady from Caragiale's time tasted.

On the way home, after our walk, we made a stop at a famous inn - Ancuta's Inn, for a traditional meal, ending with a dessert we wanted to enjoy: papanasi with jam. Good papanasii, but a little baptized jam. Which made me promise that once I arrived, I would make some pancakes with bitter black cherry jam. When the stork is on its way, can you not keep your promise?

Beat the eggs with the salt first.

Then add a cup of flour, stirring to blend.

Slowly, slowly add milk and continue to stir so as not to become lumpy. We need to get a dough with the consistency of sour cream.

Place the pancake pan on the fire and pour a drop of oil, letting it heat up. We pour the composition with a polish, quickly twisting the pan, so that the dough covers the entire bottom of the bowl, in a thin layer.

When blisters appear on the surface of the pancake sheet and when moving the pan, the sheet comes off the bottom of the bowl, with a quick movement of the wrist we gently throw the pancake turning it on the other side, and place it on the fire again. Leave it on this side for another two minutes, then remove it on absorbent paper.

When I fried them all, they were filled with jam.
The simplest dessert possible, but without great pretensions, so appreciated.


For the 2018 edition, we chose 70% Cabernet Sauvignon and 30% Merlot as a blend
from plots with a production of 6 tons per hectare, with southern exposure and clay-limestone soil, rich in iron oxides. The must used for this wine is 100% ravac,
macerated at controlled temperature in stainless steel vessels. After malolactic fermentation
followed by the assembly of the two varieties and their maturation in oak barrels
100% new French, Dargeaux & Jaegle amp for 12 months. The maturation phase ends
with a period of storage in neutral stainless steel vessels and at least 6 months in glass.


Sugar-free black cherry jam, with zero-calorie natural Stevia sweetener, without preservatives, dyes or artificial flavors. The jams are RESPONSIBLY COOKED, in a stainless steel food bowl, non-allergic (nickel / manganese free).

You can enjoy it simply or in combination with peanut butter, nuts or seeds, spread on bread, biscuits or pancakes, but also as a topping for ice cream, cakes or smoothies.

Energy value (100gr):


black cherries, lemon, citrus pectin, natural sweetener with zero calories (Stevia and Erytrithol).

This product does not contain sugar, dyes, preservatives, GMOs

Storage conditions:

In a dark, dry, cool place, at a maximum of 25 degrees C. After opening, store in the refrigerator and consume within 7 days.

Product launch: Topoloveana black cherry jam is launched today

Topoloveana black cherry jam, without added sugar and without preservatives, will be available to consumers starting Friday, after being launched on the market during the Romanian Feast Fair, organized in Sebastian Park in Bucharest, informs the producer Sonimpex Serv Com.
Recognized for the quality of the traditional products presented, the second edition of this fair will offer visitors two more prizes: the presence of two products registered by the European Commission as "Protected Geographical Indication", respectively Topoloveni plum and Budějovický Budvar beer, but also red tomatoes. Izbiceni - future candidates for registration as a product with a protected geographical indication at European level.

As the Romanian Feast Fair, organized between July 29-31, is dedicated to "Leaving the Century for Lent." meat, milk, cheese, eggs for those who did not intend this. Of course, there will be traditional drinks and live performances of songs by Ion Popa and dances by ensembles from Topoloveni (Argeş) and Izbiceni (Olt).

Topoloveana black cherry jam is one of the latest products of Sonimpex Serv Com, registered at OSIM in September 2010 and awarded by the Institute of Taste and Quality in Brussels (ITQI) in May 2011 with the "Superior Taste Awards". Visitors will be able to taste this jam and be able to buy it directly from the producer.

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Making natural soap is the most profitable business You get income of 1,000 lei for only 2 hours of work What it contains The practical guide for making natural soap How to make 100 natural soap & ndash not only the basic information but all the tips and tricks to obtain from the first attempt.

Visitors to the fair will also be able to buy fresh vegetables from Izbiceni (Olt), cow's milk cheese, sheep and goat with derivatives (smoked and non-smoked cheese, telemea, sweet and salty urda, simple bellows and fir bark, cheese specialties with greens, curds - traditionally fermented cheese - offered by producers from Fundata (Braşov), Jina Sibiului, Galaţi, Asău / Bacău and Topoloveni / Argeş), meat and meat preparations (sausages, pastrami, smoked meats), as well as specialties from duck, goose and mutton leg, Szekler specialties, game pastrami and sausages, sheep pastrami and sausages, salamis, parizer, sausages, drum, raw smoked mussels - traditional Romanian products offered by producers from Covasna, Suceava, B Galaţi.

The fair will also feature international specialties: Italian (cheeses, prosciutto), French (jams) and Hungarian, bread and bakery specialties, honey (organic honey, specialties prepared with honey and propolis), juices - offered of producers from Blaj (Alba) and Constanţa, sweets, cakes and pies produced on the spot, at the fair, sweet and savory, pretzels and gingerbread offered by confectioners and pastry chefs from Maramureş, Suceava, Botoşani and Topoloveni, natural herbal teas and syrups , natural juices from fruits and cereals (braga), alcoholic beverages from the wineries Boţârcani (Argeş), Pietroasele Buzău and Trămuţa de Bihor brandy, handicrafts, ceramic vessels, clothing (ii, dresses), Oltenian carpets and small objects wooden furniture, ornaments, brass and leather products.

Pancakes with broccoli and yogurt sauce with avocado

There are a lot of ways you can cook with broccoli, but have you ever tried some pancake pancakes? They are very tasty, and if you also make a yogurt sauce with avocado, mmm, I can only say: rainbow on the palate. I promise!

These pancakes are an interesting way to use an ingredient that not many people like, because there are quite a few people who don't even want to hear about blockchains. So I promise you that even those who are not "fans" of broccoli will appreciate this recipe.

Broccoli pancakes are very easy and simple to prepare, they are made with few ingredients, for any person's budget. It is a recipe ready to delight the taste buds of both children and adults.

Pancakes can be served at any time of the day with the family, but also with friends at a party, being an ideal snack. Put the broccoli pancakes in a saucepan and take them with you on car trips or to work, school or college. Your colleagues will definitely ask you for the recipe.

I have a similar recipe on the blog, it's about pancakes with pumpkin, as tasty as these.

Here's how you can make these broccoli pancakes:
1 sea broccoli
2-3 eggs
4 tablespoons breadcrumbs (can be replaced with wholemeal flour)
2 tablespoons grated Parmesan cheese
olive oil for frying
salt and pepper to taste
I served them with a creamy sauce with yogurt and avocado.

Cut broccoli into small pieces and cook for 3-4 minutes. After they have boiled, take them out of the water and put them in a bowl of cold water to cool. After they have cooled, use a knife to cut the broccoli into smaller pieces, then take them in your hand and squeeze them well so that all the liquid drains. The better broccoli you squeeze, the less crumbs or flour you will need.

In a large bowl put broccoli, parmesan, breadcrumbs, eggs and mix well all the composition.

*** I gradually added the eggs to better control the composition. For these pancakes I used 3 eggs.

Add olive oil to a pan. Take a full spoonful of the composition, put it in the pan and flatten the composition with the spoon, until they take the shape of round pancakes.

Fry them on low heat for 1 minute on each side or until a brown crust has formed. Put them on a plate covered with a kitchen towel to absorb more oil.

***No matter their shape, they do not have to be perfectly round. Also, it just depends on you how thick or how thin you want your pancakes to come out.

Let the broccoli pancakes cool, then serve them plain or with a delicious avocado yogurt sauce. See recipes for this sauce HERE.

Roll with cream cheese and cherry jam

Cheese roll and cherry jam - Preparation:

Preheat the oven to 180 degrees.
Beat the egg whites with the salt powder, until a light foam is formed, then add, one by one, spoon by spoon, the sugar until a strong meringue is formed.
Add the yolks and lightly incorporate them into the egg whites.
Sift the flour together and add it, in the rain, over the eggs.
Roll with cream cheese and cherry jam

READ ALSO: Easter dessert. Lime and condensed milk tart
READ ALSO: Raw recipe. Coconut flake candies - dessert recommended by Andreea Ibacka
Mix with a spatula with wide movements from top to bottom until all
the flour has been incorporated.
We pour the composition in a tray (the one with which the oven comes), which has been lined with baking paper beforehand.
Bake at 180 degrees for 12-15 minutes.
Remove from the oven, let the countertop cool for 5 minutes, then place it (the paperless side down) on a large, damp napkin.
Peel off the baking paper and cover the whole puddle with damp flour (or another, if you don't have a big one :) and let it cool completely.
For the cream, lightly mix the ingredients so that they are incorporated
Spread the cream obtained on the counter, then roll lightly.
Decorate with jam and powdered sugar.

To find out about other spectacular recipes by Mihaela Sava, enter
Roll with cream cheese and cherry jam

Black Cherry Jam, Razvan Idicel

Contain black cherries, fresh harvested in June from an orchard in Neamț County. In a cauldron of jam we use 10 kg of black cherries and 5 of sugar. We boil them for 2 and a half hours, then we put the hot jam in jars, freshly sterilized.

Our jam is recommended for breakfast and dessert.

The sweetness is prepared by hand in the small factory at Idicel Forest, by the housewives from the village, who take care that wood fire to be suitable for each jam.

The Răzvan brand and the Idicel Shop started from the village of Idicel-Pădure, in the heart of Transylvania, where everything is made for the purpose of taming the taste.

Panna cotta with mango jam

Panna Cotta is an Italian dessert with a fine cream, which is made from liquid cream and a fruit jelly. For this dessert I did not make a jelly, but I put a mango jam from, those who challenged me to make this recipe. This range of jams is among my favorites because they have no added sugar, but still have a sweet taste.

It is made extremely quickly and easily and it seems to me that it is a dessert that suits absolutely any occasion that arises: birthdays, holidays, when you invite to dinner or whenever you feel like something good. The good part is that once you make the base, you can add different jams, such as those from the Bun de Tot range, sauces or jellies from your favorite fruits, as in my recipe for "Panna Cotta with mascarpone and Prosecco".

I promise you will conquer the creamy texture of this dessert!
INGREDIENTS (6-7 servings)
400 ml. unsweetened liquid cream
250 ml. milk
100 gr. Erythritol
10 gr. granulated gelatin
2 tablespoons vanilla essence
sugar-free mango jam (400-450 gr.)


First, hydrate the gelatin in a 100 ml bowl. cold water. Stir and let it hydrate for 15 minutes, until you see that the gelatin swells / absorbs all the liquid.

During this time put in a small pot: unsweetened liquid cream, milk, erythritol and vanilla essence. Stir and simmer until boiling. Keep an eye on the pot, and when it reaches boiling point, set the pot aside.

After the gelatin has hydrated, add it to the rest of the ingredients in the pot (after the pot is removed from the heat). Stir and let cool for 20-25 minutes.

Divide the panna cotta composition into glasses. You can use different glasses, not necessarily the same size, but it would be best to use transparent glasses to make the dessert look beautiful. Do not fill the glasses up because you will put the jam on top.

I got 6 glasses, but more or less can come out depending on how much / little composition of panna cotta chicken in glasses.

Refrigerate the glasses for 6-8 hours or preferably overnight to harden the panna cotta.

After it has hardened, you can put the mango jam on top, 2-3 tablespoons each.

Pancakes with jam

Pancakes filled with bitter cherry jam with a scoop of ice cream.

  • 375 gr. faina 000
  • 2 sachets of vanilla sugar
  • 1 vanilla essence
  • 1/2 sachet baking powder
  • 5 tablespoons milk
  • 500 ml. mineral water
  • 1 cup oil
  • 3 eggs
  • bitter cherry jam or finetti
  • ice cream
  1. Put the 3 eggs in a bowl and beat the foam, add the vanilla sugar sachets, vanilla essence and the 5 tablespoons of milk, beat well and gradually add flour in the rain, mix until you get a better composition. thick, roughly with that of the coca.
  2. Pour the mineral water gradually to dilute the mixture and return to a liquid form, then add the baking powder. Leave to rise for 5-7 min.
  3. The composition is poured into a flat pan, greased with a little oil, so as not to catch the composition, the pancake is baked on both sides until it turns golden and makes some bubbles.
  4. At the end, fill the pancake with bitter cherry jam or any other assortment you have in the pantry.
  5. Serve with a globe of ice cream.

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