Pancakes with Homemade Raspberry Jam

Instructions

1. • 200 g flour
   • 400 ml milk
   • 4 eggs

   Mix the flour and milk in a bowl. When the batter is homogeneous and thick, stir in the eggs.

2. • 300 g raspberries (frozen)
   • 2 tbsps sugar
   • 1 lemon

   Place the frozen raspberries, sugar and the juice and zest of one lemon in a saucepan and heat over medium heat. Simmer gently for about 5 minutes and pour into a jar. The jam will keep for a few days in the fridge.

3. Heat some oil in a non-stick pan, pour in some batter and fry thinly until the batter blisters. Flip the pancake and fry the other side.

4. Repeat step 3 until all the pancakes are baked. Fill with jam, roll up and serve.

Happy cooking and Mahlzeit!