Ingredients Jump to Instructions ↓

  1. Ingredients Berry sauce 60 g (1/4 cup) sugar 2 teaspoons lemon juice 250 g (1 pun net) raspberries 185 g (1 1/2 cups) self-raising flour 1 teaspoon baking powder 2 tablespoons caster (superfine) sugar pinch of salt 2 eggs, lightly beaten 250 ml (1 cup) milk 60 g (2 oz) butter, melted raspberries, to serve

Instructions Jump to Ingredients ↑

  1. Method : To make the berry sauce, put the sugar, lemon juice and 3 tablespoons water in a saucepan and bring to the boil over medium heat. Add the raspberries and cook over low heat for 3 minutes. Cool. For a smooth sauce, puree in a food processor for 10 seconds; for a chunky sauce gently mash with a fork until you reach the desired texture. Sift the flour, baking powder, sugar and salt into a bowl and make a well in the centre. Mix together the eggs, milk and butter in a jug and pour into the well all at once, whisking to form a smooth batter. Cover the bowl with plastic wrap and set the batter aside for 20 minutes. Heat a frying pan and brush lightly with melted butter or oil. Pour 3 tablespoons batter into the pan and swirl gently to create a pancake about 10 cm (4 inches) in diameter. Cook over low heat for 1 minute, or until the underside is golden. Turn the pancake over and cook the other side very quickly, for about 10 seconds. Transfer to a plate and keep warm while cooking the remaining batter. Serve stacks of the the pancakes with the berry sauce.


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