Summary

Ingredients

• 60 ml milk 3.5%
• 60 ml carbonated water (sparkling water)
• 0.5 ½ egg (s), size L
• 60 g spelled flour type 630
• 1 pinch (s) tartar baking powder

Ingredients for raspberry chia jam

• 200 g raspberries, frozen
• 20 g chia seeds
• 1 tablespoon erythritol (sugar substitute), optional

Print Recipe Pin Recipe

Instructions

1. Bring the frozen raspberries to the boil the day before and then let them cool down. Then stir in the chia seeds, and if you want, erythritol, use a small whisk. Put everything in a jar and let it soak in the fridge overnight.
2. The boiled chia jam can be kept in the refrigerator for about 4 days.
3. Mix the milk, sparkling water and egg with the hand mixer the next day. Add the flour and baking powder and whisk to form a smooth, thick batter.
4. Bake 2 pancakes in a hot, non-stick pan and serve with the jam.