Lacy pancakes served with rosewater berries
Sweet and delicious - the perfect fruity pancake
- Preparation: 20 mins
- Cooking: 20 mins
- Serves: 4
What you need:
- 110g plain flour
- pinch of salt
- 2 large British Lion eggs
- 200ml milk mixed with 4 tbsp water
- 2 tbsp melted butter
- 290ml/1/2 pint double cream whipped
- 1 vanilla pod seeds removed
- 2 tsp icing sugar
Topping ingredients
- 2 tsp rosewater
- 200g frozen mixed fruits
- 100g caster sugar
- 50ml water
- icing sugar and mint, to serve
What you do:
- For the rosewater berries: place the berries, caster sugar and rosewater in a pan, bring to the boil and simmer for 5 minutes until the berries are beginning to soften.
- Sift the flour and add the salt. Mix in the eggs, then the milk and water mixture. Add the butter just before using the batter. Pour the batter into a squeezy dressing bottle or a jug.
- Heat a 20cm diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper.
- Squeeze or drizzle a little batter in a circle around and then drizzle the mixture all over the middle of the pan to form a lacy pancake.
- When cooked, flip over and cook for a further minute.
- Separate the pancakes with layers of greaseproof paper.
- Serve the lacy pancakes with the berries, a dollop of cream and a dusting of icing sugar.
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British Lion eggs
Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
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