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🍽️ Thin Pancakes with Apricot Jam

385 kcal · 30 min · 4 servings

Ingredients

• 80 g flour
• 1 pinch salt
• 1 tbsp vanilla sugar
• 2 eggs
• 1 egg yolk
• 100 ml milk
• 100 ml mineral water
• 2 butter
• butter (for frying)
• 150 g apricot jam
• powdered sugar

Instructions

1. 1. Whisk flour, a pinch of salt, the eggs, the egg yolk, and vanilla sugar in a bowl until you have a smooth batter.
2. 2. Pour in the milk and the sparkling water, then beat the mixture vigorously until it is airy.
3. 3. Stir in the melted butter and let the batter rest for one hour.
4. 4. Stir the batter well again just before you start cooking.
5. 5. Heat some butter in a frying pan.
6. 6. Pour one ladleful of batter into the pan.
7. 7. Swirl the pan to spread the batter evenly.
8. 8. Cook the pancake until it is golden brown.
9. 9. Flip the pancake and cook the other side until it is also golden brown.
10. 10. Cook the remaining batter into more pancakes.
11. 11. Keep the finished pancakes warm in the oven.
12. 12. Spread the pancakes with apricot jam.
13. 13. Fold the pancakes in half.
14. 14. Dust the pancakes with powdered sugar before serving.

Nutrition per serving

• kcal: 385
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 52 g