Cinnamon pancakes with raspberries jam

Prep: 10 mins
Cook: 10 mins
Cinnamon pancakes with raspberries 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 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

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