Cinnamon pancakes with raspberries 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 raspberries jam
Handful fresh raspberries, to scatter over (optional)
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 pancakes are golden underneath.
Turn and cook for a further minute or until golden. Transfer the pancakes to a plate.
Repeat until the batter has been used up.
Divide among serving plates.
Top with the jam and fresh raspberries.
Serve immediately.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar
Recipe Type
Easy Recipes, Kids Food, Snacks, Breakfast
Level of Difficulty
Easy
Related Recipes
Other recipes you may like
Trending and Sponsored
Recently added
