Name: Blueberry and raspberry pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 175g/6oz plain flour; 5ml/1 tsp baking powder; 50g/2oz caster sugar; 2 large British Lion eggs,; 150ml/1/4pt milk; 75g/3oz blueberries, thawed if frozen; 75g/3oz raspberries, thawed if frozen; a little oil for frying; honey and blueberries and raspberries to serve; icing sugar to dust

Serves: 4
Prep: 10 mins
Cook: 10 mins

Blueberry and raspberry pancakes are a tasty treat any time of the year, but especially good when British raspberries are in season.

Ingredients

175g/6oz plain flour
5ml/1 tsp baking powder
50g/2oz caster sugar
2 large British Lion eggs,
150ml/1/4pt milk
75g/3oz blueberries, thawed if frozen
75g/3oz raspberries, thawed if frozen
a little oil for frying
honey and blueberries and raspberries to serve
icing sugar to dust

Method

Sift the flour, baking powder and sugar into a large bowl. Beat the egg yolks and milk together and beat into the dry ingredients. Whisk the egg whites in a separate bowl until stiff, stir half into the batter then gently fold in the remainder. Stir in the berries.
Heat a griddle or frying pan and brush with oil. Pour 60ml/4tbsp of batter into the pan and cook for 2 minutes or until bubbles form on the surface and the base is golden. Carefully flip over the pancake with a spatula and cook for 2 minutes or until the base is golden.
Transfer to a clean tea towel, this will keep the pancakes warm. Repeat to make 8 pancakes. Serve warm with honey and fresh berries dusted with icing sugar.