Bring gooseberries and water to a boil and cook 15 minutes.
Pass mixture through a Foley food mill to make 2 cups gooseberry puree.
Add puree to other jam ingredients in a saucepan.
Bring mixture to a boil and simmer for ten minutes, stirring, or until a small amount of jam thickens on a freezer-chilled spoon. Or conversely, add sufficient pectin the the mixture (about one tablespoonful).
Chill jam overnight. Yield 4-5 cups jam.
To make lattyja, pulse buttermilk and eggs in a blender, or vigorously whisk.
Add flour and salt gradually then stream in the cooled melted butter until thoroughly mixed.
Lightly butter a 6-inch nonstick skillet.
Swirl 1/4 cup batter in pan, and flip when underside is golden. Refer to video I mentioned above if you need help.
Remove the pancake to a plate and when cool, stack each between waxed paper until needed. If you make the whole stack and store in a ziploc, these are easily made ahead and reheated for a quick elegant breakfast.
To serve, spread warmed pancake with jam and fold over. Dust with powdered sugar.