Mixed fruit jam filled crumpets

Sift the flour into a large bowl.

Add the sugar and the salt.

Whisk together the vanilla essence, milk and egg.

Whisk the milk mixture into the dry ingredients, beating until a smooth thick batter.

Allow the batter to stand for 10 minutes.

Heat a little oil in a non-stick frying pan over medium heat.

Use a 65 ml measuring cup to scoop the batter onto to non-stick pan and shape it quickly into rounds.

Spoon 5 ml (1 tsp) of Rhodes Quality Mixed Fruit Jam into the centre and use a teaspoon to cover the jam with extra batter.

Fry until the pancakes have bubbles on the top, then flip them over and cook for an additional minute.

Repeat with the remaining batter and Mixed Fruit Jam.

Serve the pancakes warm with a little cream or cool and pack them into lunchboxes.