For the sauce: Blend the strawberry jam and coffee in a blender until smooth, then transfer to a bowl.
For the pancakes: Put the oven rack in the middle position and preheat the oven to 200 degrees F.
In a clean blender, puree the doughnuts, confectioners' sugar, baking powder, salt, eggs, milk, and cream until smooth. Cook's Note: Batter will be thick.
Heat 1 tablespoon butter in a 12-inch heavy nonstick skillet over moderately-high heat until the foam subsides. Working in batches of 12, drop rounded teaspoons of batter into the skillet and cook until the pancakes are set around the edges and undersides are golden, approximately 1 minute. Carefully flip and cook until puffed and undersides are golden brown, about 1 more minute.
Transfer the pancakes to a baking sheet and keep warm in the oven. Make more pancakes as you wish, adjusting the heat when necessary and using 1 tablespoon butter for each batch. Serve the pancakes with strawberry-coffee sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Homaro Cantu and Ben Roche, Moto Restaurant