• 100g plain flour
  • 1 tsp baking powder
  • ½ tbsp caster sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • 115ml semi-skimmed milk
  • 1 egg
  • 1 tbsp melted butter, cooled, plus extra for frying
  • 6 tsp raspberry conserve


  1. 1

    Sift the flour, baking powder, caster sugar, cinnamon and salt into a bowl and make a well in the centre.

  2. 2

    Whisk together the milk, eggs and melted butter and then pour this into the well in the flour mix. Whisk together all of the ingredients until you have a smooth batter. Leave to rest for 30 minutes.

  3. 3

    Heat a heavy-based frying pan over a medium heat, then add a small knob of butter. When the butter has melted, add 1 tbsp of batter and let it spread. Swirl 1 tsp of raspberry conserve in the middle, and then cover the jam with a little more of the batter. Make sure the jam is fully covered or it will burn when you flip the pancakes. Cook until you see small bubbles appear on the surface, then flip over and cook for 1 min on the other side, until risen and golden. Repeat until you have used all the batter. Serve warm.

Nutritional Details

Each serving provides
  • Energy 1654kj 395kcal 20%
  • Fat 13.0g 19%
  • Saturates 6.5g 33%
  • Sugars 19.0g 21%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 1181kj/282kcal

Each serving provides

58.6g carbohydrate 2.2g fibre 10.4g protein

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