Shock your mum with these jam-filled hotcakes this present Mother’s Day
15 minutes, in addition to 30 minutes resting time
COOKING TIME
5 minutes
Planning TIME
10 minutes
SERVES
2
Fixings
100g plain flour
1 tsp heating powder
½ tbsp caster sugar
1 tsp cinnamon
½ tsp salt
115ml semi-skimmed milk
1 egg
1 tbsp softened margarine, cooled, in addition to extra for browning
6 tsp raspberry ration
1
Filter the flour, heating powder, caster sugar, cinnamon and salt into a bowl and make a well in the middle.
2
Whisk together the milk, eggs and liquefied spread and afterward empty this into the well in the flour blend. Whisk together the entirety of the fixings until you have a smooth player. Leave to rest for 30 minutes.
3
Warmth a weighty based griddle over a medium warmth, at that point include a little handle of spread. At the point when the margarine has dissolved, include 1 tbsp of hitter and let it spread. Whirl 1 tsp of raspberry monitor in the center, and afterward spread the jam with somewhat more of the player. Ensure the jam is completely secured or it will consume when you flip the hotcakes. Cook until you see little air pockets show up on a superficial level, at that point flip over and cook for 1 min on the opposite side, until risen and brilliant. Rehash until you have utilized all the hitter. Serve warm
