Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3½ oz plain flour
• 2 large eggs
• 1¼ cups milk
• 1 tbsp sunflower oil, plus a little extra for frying
• 1 pinch salt
• Caster sugar, to serve
• 5¼ oz raspberries, to serve
• 5¼ oz blueberries, to serve

Method

1. Put the flour and salt in a large bowl and make a well in the centre. Crack in the eggs and add about 3½ Tbsp of the milk.
2. Whisk from the centre outward, gradually drawing in the flour, then whisk in the remaining milk a little at a time until you have a smooth batter the consistency of thin cream. Stir in the 1 tbsp oil.
3. Rest the batter for 15 to 30 minutes if you have time; this gives thinner, more tender pancakes.
4. Heat a 7¾ in non-stick frying pan or crêpe pan over medium-high heat and wipe it with a thin film of oil using kitchen paper.
5. Add a small ladle of batter (about 3 tbsp) and swirl the pan immediately so the batter coats the base in a thin, even layer.
6. Cook for about 1 minute until the underside is golden and the top looks set, then flip with a palette knife or by tossing, and cook the second side for 30 seconds.
7. Slide onto a warm plate and repeat with the remaining batter, re-oiling the pan lightly as needed. You should get about 8 pancakes; stack them interleaved with baking paper.
8. Serve rolled or folded with a sprinkle of sugar and the raspberries and blueberries.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).