You start with a fairly standard pancake batter with a little bit of vanilla extract thrown in and pour some onto a preheated griddle. Next, you add a dollop of raspberry (or other red-colored) jam to the center of the pancake as it cooks. It’s a good idea to try and spread out the jam as you place it on the pancake, even putting several little dollops. At this stage, the pancake batter is too delicate to stand up to being spread with jam, and it’s really nice if the jam fills up as much of the pancake as possible. Top the jam with some more batter to cover it completely and cook as you would a regular pancake.
When the pancakes were fresh off the griddle and the jam was still warm, they were moist and tender, with a nice ooze to the filling. You can taste the vanilla and buttermilk in the pancakes alongside the jam. These pancakes were sweet enough that they didn’t need any additional syrup or toppings before serving, but whipped cream might be a nice touch if you want to serve a little on the side.
I used the same technique that I’ve used on my Vampire Cupcakes and Vampire Cookies to add bite marks to these pancakes before serving. I’m sure that any vampires out there would approve, even if they might prefer a different flavor of filling for their portion.