Makes 6 10-inch pancakes
¼ cup water
1 cup milk
2 eggs
1 cup flour
1 teaspoon vanilla
2 tablespoons sugar
1 pinch of salt
3 tablespoons melted butter, plus a little more to grease the pan
1 cup of your favorite jam*
Notes: I use my grandmother’s strawberry figs in this recipe, but you can use peach, strawberry, blackberry…whatever you crave!
Combine water, milk, eggs, flour, vanilla, sugar and salt in a blender. Blend until all ingredients are well combined and mixture is no longer lumpy. Scrape off the walls and stir again. Add the butter to the mixture and whisk for a few more seconds. Allow the mixture to stand in the refrigerator for an hour.
Place a nonstick skillet over medium to medium-low heat. Grease the pan with oil. Holding the batter in one hand and the hot pan in the other, slowly pour the batter into the pan and swirl the pan in the other to make sure there is enough batter to completely cover the bottom of the pan. Let the pancake fry until brown, flip with a spatula and brown the other side. Flip onto a plate and continue with the remaining batter. I usually get 6, but depending on the size of your pan you may get one or two more or less.
Fill half of the pancake with the filling of your choice and fold the pancake twice.