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Simple and delicious ...
Make a well in the flour and whisk in the egg yolks, butter and milk until just combined into a smooth batter.
Whisk the egg whites until stiff and gently fold in the batter.
Heat a large non-stick frying pan with a bit of butter or oil. Pour the pancake batter onto the pan and cook over medium heat.
When bubbles start to appear on the top side of the pancake flip the pancake over
Cook for another minute or so until the pancake is lightly golden on both sides. Repeat with remaining batter.
Spread a thick line of raspberry jam down the centre of the pancake. Roll the pancake around the jam and serve.
Raspberry jam can be replaced with any of your favourite jams or compotes.
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