100 g plain flour (@marriagesflour)
15 g caster sugar
2 tsp baking powder
1/2 tsp sea salt
1 medium free-range egg (@clarence_court)
15 g butter, melted
1 tsp vanilla paste
120 ml milk (full-fat or semi-skimmed)
Blackcurrant and sloe gin jam (@cherrytreepreserves)
Cinnamon syrup (@sweetfreedomuk)
Vegetable oil (@olivadouk macadamia nut oil)
Sift the dry ingredients into a mixing bowl, make a hollow in the centre and pour in the egg, butter, vanilla paste and milk. Slowly whisk into the dry ingredients until everything is thoroughly combined and there are no lumps.
Heat a pan on a moderate heat. Add a small amount of oil to the pan and add the oiled cooking rings, if using (you can also go free form).
Add 3 tbsp of the pancake batter to both rings and allow it to spread out. Place 1 tsp of jam in the centre of each, then cover it completely with a thin layer of batter (use a teaspoon). Any exposed jam will burn.
Cook for 60 to 90 seconds, then gently remove the ring. Flip over and cook for another 60 to 90 seconds.
Serve with your favourite syrup and some fresh fruit.