These pancakes are large and thick and filling. I prefer them my favourite jam, raspberry jam but you can use any other jam you fancy.
1 person made this
Makes: 2 pancakes
125g plain flour
60ml sparkling water
1 pinch salt and pepper
1 pinch sugar
1 knob butter for frying
Method Prep:10min › Cook:10min › Ready in:20min
In a bowl add all ingredients except butter and jam. Whisk till smooth.
Heat butter in a non stick frying pan and pour half of the batter into the pan. Once the bottom is set and lightly browned, flip the pancake and cook the other side till set and browned. Cook the second pancake the same way.
Spread each pancake with a thick layer of raspberry jam, roll up and enjoy!