Jamcakes started as an experiment -- I'd had pancakes with fresh fruit in them and pancakes with a jam or fruit compote as a topping; putting jam in the batter seemed like a logical next step.
The jam adds a fruity sweetness and a lovely color to an an already delicious breakfast favorite. Make a batch with blueberry jam and turn your cakes violet, or with raspberry jam for a pink stack. Once you've figured out how you like them, things can get crazy: blueberry jamcakes with fresh bananas, raspberry with white chocolate chips, you name it, it's probably fantastic.
1 cup sifted flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4-1/2 cup jam (blueberry, blackberry, raspberry, and apricot are great; this recipe would also be wonderful with apple or pumpkin butter)
2 tablespoons melted unsalted butter
1 large egg
Mix the flour, sugar, baking powder and salt in a large bowl.
Add the milk, egg, and melted butter and stir until the batter is smooth.
Stir in the jam in large spoonfuls (the more you add, the sweeter the cake), blending until it mixes in with the batter.
Heat a large pan on medium and use melted butter or a little bit of vegetable oil on a paper towel to carefully grease the surface -- you want the pan coated with butter or oil, but not enough to make the pancakes greasy.
Use a large spoon to make whatever sized pancakes you like best. Serve with confectioners sugar, maple syrup, or fresh fruit, but don't worry if you happen to be toppingless: jamcakes are great on their own.