Ingredients
Berry sauce
- 60 g (¼ cup) sugar
- 2 teaspoons lemon juice
- 250 g (1 punnet) raspberries
- 185 g (1½ 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
Method
1. 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, purée in a food processor for 10 seconds; for a chunky sauce gently mash with a fork until you reach the desired texture.
2. 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.
3. 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.
4. 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 pancakes with the berry sauce.
