• 2 eggs
  • 150 g (5 oz) plain flour
  • 1 teaspoon caster sugar
  • 300 ml (½ pint) milk
  • 15 g (½ oz) butter, melted
  • 300 ml (½ pint) double cream
  • 3 teaspoons clear honey
  • 250 g (8 oz) raspberries
  • vegetable oil, for frying
  • icing sugar, to dust

Whisk the eggs, flour and sugar in a bowl until well combined, then whisk in the milk until you have a smooth batter. Whisk in the melted butter, then set the batter aside.

Whip the cream very lightly until just beginning to peak, then fold in the honey and raspberries and chill whilst making the pancakes.

Heat a few drops of oil in a small, nonstick frying pan. Transfer the batter to a jug with a narrow spout, and pour a very thin stream of the batter, starting in the centre of the pan and continuing in continuous circles around, then across the pan to form a small web pattern about 15 cm (6 inches) in diameter. Cook for about 1 minute until set, then, using a fish slice, flip the pancake over and cook the other side for 30 seconds. Repeat to make 8 pancakes, stacking them between sheets of nonstick baking paper to keep warm.

Serve the warm pancakes filled with a little raspberry cream and dusted with icing sugar.

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