Peanut and jam pancakes recipe (traditional blini with a «twist»)

Blini, or traditional pancakes, are a beloved childhood favorite and a perfect match for tea, breakfast, or a hearty snack. Every home cook has their own signature recipe — one that always turns out soft, tender, and melt-in-your-mouth delicious. For those who enjoy experimenting in the kitchen, this peanut and jam pancakes recipe will add a delightful twist to the classic blini. The recipe is simple and doesn’t require advanced cooking skills.

Adding peanuts to the filling gives these pancakes a pleasant crunch, makes them more filling, and adds health benefits. Raw peanuts are rich in unsaturated fatty acids essential for lipid metabolism, reducing visceral fat, and supporting brain, heart, and vascular function. They also contain powerful antioxidants such as polyphenols and resveratrol, which help protect the body from free radicals, inflammation, and even certain cancers.

TM CraftOil offers a wide and regularly updated selection of craft food products — oils, nuts, seeds, and various types of flour. In just a few clicks, you can find raw, eco-friendly, unprocessed peanuts with quality certification, stored under ideal conditions. They’re perfect for both sweet and savory dishes as well as for making cold-pressed peanut oil.

Visit our website to learn more about the health benefits of peanuts and their positive effects on the body.

Ingredients (for 5 servings)

For the pancakes:

• 1.5 cups flour;
• 6 tbsp sugar (adjust to taste);
• A pinch of salt;
• 300 ml milk;
• 2 tsp baking soda;
• 1 tbsp vegetable oil (plus extra for frying);
• 2 eggs;

For the filling:

• 5 tbsp thick jam (any kind, not too runny);
• 50 g peanuts;

Step-by-step preparation

Prepare the batter: sift the flour, then mix it with baking soda and salt. In a separate bowl, beat the eggs with sugar until foamy. Add the milk and stir well. Combine the wet and dry ingredients and mix until smooth and lump-free. Add one tablespoon of vegetable oil and stir again. The batter should have a texture similar to kefir (around 3.2% fat) — slightly thick but pourable. Let it rest for 15–20 minutes.

Prepare the filling: while the batter rests, mix the jam with peanuts.

Cook the pancakes: heat a pan and lightly grease it with oil. Pour in a ladleful of batter and tilt the pan to spread it evenly in a thin layer. Fry each pancake for 2–3 minutes on each side until golden. Transfer to a plate and let cool slightly.

Assemble the pancakes: spread a spoonful of peanut and jam filling on each pancake and fold it into an envelope shape. Serve warm or at room temperature. Optionally, drizzle with sour cream or sprinkle with powdered sugar.

Tips:

For extra aroma and flavor, add a teaspoon of almond oil to the batter. You can replace peanuts with crushed cashews or hazelnuts. All these nuts and oils are available at CraftOil — just a few clicks away!