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1
Stand the jam or compote in a basin on top of the aga to warm and soften.
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2
Sieve the flour into a mixing bowl stir in the sugar and make a well in the centre of the flour mixture.
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3
Add the egg yolks and some of the milk.
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4
Whisk or beat in gradually adding more milk to make a smooth batter.
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5
Beat in the vanilla essence.
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6
Whisk the egg white until white and fluffy but not stiff.
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7
Beat 1 tablespoon egg white into the batter and then gently fold in the remaining egg white.
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8
Heat the pan on the boiling plate.
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9
Transfer to the simmering plate and add enough butter to grease the pan.
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10
Pour in enough batter to cover the.
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11
base of the pan and cook the pancake until set flip over and cook the second side briefly.
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12
Slip onto a warm plate or dish spread softened warm jam or fruit compote over half the pancake and fold over the second half.
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13
Keep warm in the simmering oven.
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14
Repeat using all the batter.
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15
Dust with icing sugar and serve.
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16
You will need a good strong pan to make these but they make a delicious dessert.
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17
Do not be too ambitious and make them only when cooking for a small number of guests.
