Thin Pancakes with Apricot Jam - combinegoodflavors.com

Prep Time:15

Cook Time:15

Resting time:21

Total Time:51

Add 1 ¼ Cups All Purpose Flour, 2 Eggs, 1 Yolk, 2 tbsp Vanilla Sugar, 1 Pinch Kosher Salt, and some milk in a mixing bowl and whisk until smooth.
1 ¼ Cups All Purpose Flour, 2 Eggs, 1 Yolk, 2 tbsp Vanilla Sugar, 1 Pinch Kosher Salt
Gradually stir in the remaining 1 Cup Milk. Make sure you get a thin batter. If the dough is thick and dense, thin it with more milk.
1 Cup Milk
Now pass the pancake mix through a close-meshed sieve into a mixing bowl and let it sit for 20 minutes.
Add 1 tsp Oil or Butter (you don't need much here) to the pan and heat it up. Once the skillet is hot, pour some batter into the hot skillet.
1 tsp Oil or Butter
To make thin pancakes, you need just enough batter so that when you swirl the pan, and the batter spreads in the pan, you create a thin layer.
Bake the pancake over medium heat until golden brown on both sides.
Keep the finished pancakes warm in the oven at the lowest temperature.
For the sweet filling, combine 10.6 oz Apricot Jam with a dash of water, and pass it through a sieve to make it very fine. Replace the water with 1 dash Water if you fancy.
10.6 oz Apricot Jam, 1 dash Water
Spread the finished pancakes individually with jam and roll them up.
Dust with Powdered Sugar for dusting and serve warm.
Powdered Sugar for dusting

Calories: 237kcal

Servings: Servings

Author: Nora