Whisk the eggs with half the milk, the salt and sugar, stir in the flour, then add the rest of the milk; rest the batter for 15 minutes.

Ingredients

• 110 gEGG WITHOUT SHELL
• 5 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
• 1 gSALT, AVERAGE
• 1 15 ml tablespoonSUGAR
• 200 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 13.5 gSUNFLOWER OIL
• 12 15 ml tablespoonFRUIT JAM, AVERAGE
• 2 15 ml tablespoonSUGAR

Method

1. Whisk the eggs with half the milk, the salt and sugar, stir in the flour, then add the rest of the milk; rest the batter for 15 minutes.
2. Heat a pan and brush it with a thin film of oil (about 2 tablespoons in total for all pancakes).
3. Pour in a ladle of batter, swirl to cover the pan and cook for about 1 minute on each side; make 12 pancakes.
4. Spread each with a spoonful of jam, roll or fold and dust with icing sugar.