Cinnamon pancakes with raspberry jam
Prep:
10 mins
Cook:
10 mins
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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