Doughnut Pancakes with Strawberry-Coffee Sauce

Blend jam and coffee in blender until smooth, then transfer to a bowl.

Put oven rack in middle position and preheat oven to 200 degrees F

Puree doughnuts with eggs, milk, cream, baking powder, confectioners sugar, and salt in cleaned blender until smooth (batter will be thick).

Heat one tablespoon butter in a twelve-inch heavy non-stick skillet over moderately high heat until foam subsides. Working in batches of twelve, drop rounded teaspoons of batter into skillet and cook until pancakes are set around edges and undersides are golden, approximately one minute.

Carefully flip and cook until puffed and undersides are golden brown, about one more minute. Transfer pancakes to a baking sheet and keep warm in oven. Make more pancakes as you wish, adjusting heat when necessary and using one tablespoon butter for each batch. Serve with sauce.