Prepare the pancake batter by sifting the flour and salt into a large mixing bowl. Combine the milk, eggs and water together and whisk into the flour in a slow steady stream to begin with until you have a smooth batter. Add two tablespoons of the melted butter to the batter and whisk again.
Heat a small frying pan over a moderate heat and use a little of the melted butter to lubricate the pan in between cooking the pancakes. Spoon small ladles of the batter into the pan and tilt to cover the base of the frying pan evenly. Allow the pancakes to set for 1-2 minutes, then flip and cook the other side for 30 seconds to 1 minutes. Remove to a lined plate, stacking them as you go; cover with aluminium foil, keeping the plate in a warm place until all the batter has been used up.
Fold the final pancake into a quarter and sit on top of the stack of pancakes and then arrange a few pieces of fruit on top with some squares of chocolate alongside. Sift the icing sugar on top and serve with the jars of jam as a garnish.
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