6 tsp St. Dalfour Strawberry & Rhubarb Preserve
100g plain flour
1 tsp baking powder
5 tsp caster sugar
1 tsp cinnamon
a pinch of salt
110ml milk
1 medium egg
1 tbsp melted butter
Method
Mix together your sifted flour, baking powder, caster sugar, cinnamon and salt into a bowl
Whisk together the milk, eggs and melted butter before pouring into your dry mix
Combine until you have a smooth batter
Place in the fridge for 10 minutes to slightly firm the batter
Heat your frying pan over a medium heat and grease with a little butter
Add a ladle of batter and let it spread before adding 1 tsp of your St. Dalfour Strawberry & Rhubarb Preserve into the middle
Cover the jam with a little extra batter
Flip your pancake when you start to see small bubbles appearing on the surface
It is important to cover all your preserve to prevent it from burning
Around a minute on either side should do it, or until golden brown
Set aside to cool slightly before serving either on its own or with a scoop of delicious vanilla ice cream
Serve and enjoy!