- 200g self-raising flour
- 1 ½ tsp baking powder
- 1 tbsp caster sugar
- 3 large, free-range eggs
- 30g unsalted butter, melted
- 1 tsp vanilla extract
- 100ml whole milk
- 4 tbsp of Bonne Maman Conserve or Jam of your choice (I chose Blackcurrant)
- vegetable oil, for cooking
Combine the flour, baking powder and sugar in a bowl. Make a well.
Whisk the egg, melted butter, vanilla extract and milk together in a separate bowl and slowly mix into your dry ingredients until smooth. Your batter will be thicker than most and won’t need to be set aside – wohoo!
Heat a nonstick pan on a low-medium heat, wipe over a little butter with a drizzle of oil (the oil will stop your butter from burning). Spoon on two tablespoons of pancake mix into the centre of your pan, and spread out into a circle, creating a small dip in the centre. Spoon one teaspoon of Bonne Maman jam onto the centre of your batter and then gently top with a little more pancake mix to cover the jam completely.
When the underside is golden, flip with a spatula and cook the reverse until golden, too. Tah dah!
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