Cinnamon pancakes with raspberry jam

Prep: 10 mins
Cook: 10 mins
Cinnamon pancakes with raspberry jam
Cinnamon pancakes with raspberry jam
Nothing beats a cinnamon and fruit medley, breakfast.
 

150g self-raising flour

100g caster sugar

1 tsp ground cinnamon

½ tsp baking powder

185ml milk

1 egg, lightly whisked

20g butter, melted

1 tsp hot water

2 tsp butter, extra

115g G' Gourmet Raspberry Jam

Handful fresh raspberries, to scatter over (optional)

Brought to you by G’s Gourmet Jams Abbeyleix Co.Laois

Sift flour, sugar, cinnamon and baking powder into a bowl.

Make a well in centre and add the milk, egg, melted butter and water.

Whisk until the mixture forms a smooth batter.

Melt half the extra butter in a large non-stick frying pan over medium heat until foaming.

Pour four 60ml quantities of batter around the edge of the pan and cook for 30 seconds or until bubbles appear on the surface and the pikelets are golden underneath.

Turn and cook for a further minute or until golden. Transfer the pikelets to a plate.

Repeat until the batter has been used up.

Divide pikelets among serving plates.

Top with the jam and fresh raspberries.

Serve immediately.

Brought to you by G’s Gourmet Jams Abbeyleix Co.Laois

Serves
4

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar

Recipe Type
Easy, Kids Food, Snacks, Breakfast

Level of Difficulty
Easy

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