Makes 5-6 pancakes
Ingredients
1 large egg
¾ cup whole milk or buttermilk
1 cup Farmhouse Pancake & Waffle Mix (available at Weekends)
1 Tbsp. butter, melted
Jam of choice (We used Stonewall Kitchen Blueberry Jam, available at Weekends)
Optional: 1 tablespoon of butter and 1/4 cup caster sugar
Stonewall Kitchen Maine Maple Syrup! (available at Weekends)
Instructions
Preheat griddle to 350℉ (or use a nonstick pan over medium heat). Whisk egg and milk together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray surface of griddle or pan with nonstick cooking spray and pour on batter, using a ¼ cupful per pancake. When edges appear set and bubbles begin to pop, flip and cook for an additional 1 ½-2 minutes. Remove and serve warm.
Spoon 1 teaspoon of Jam onto the centre of the batter and then gently pour a little pancake batter evenly over the top to cover the jam completely.
When the underside is golden, gently flip with a spatula and cook until golden. Repeat with remaining batter and jam.
Optional: Prepare a wide shallow dish with the sugar. Melt 1 tablespoon butter to brush onto cooked pancakes and immediately place each pancake onto the sugar while they're still warm. Evenly coat both sides and place onto a serving dish.
Serve with more jam and Stonewall Kitchen Maine Maple Syrup! (available at Weekends)
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