200g seasonal berries

100g caster sugar

2 Purely Organic eggs

2 dessert spoons plain flour

Pinch of salt

300ml milk




  • Clean the berries and rinse in cold water
  • Place half the berries and half the caster sugar in a saucepan with 2 tbsp of water and gently heat until the berries have broken down and become a wet pulp. Push the pulp and juice through a sieve to make a sauce and taste to check its sweetness. Add a little more sugar if required
  • Roughly chop the remainder of the berries, remembering to put a few whole berries aside beforehand for decorating
  • In a bowl, mix the Purely Organic eggs, flour, salt and 2 tsp caster sugar to form a paste. Slowly add the milk, mixing continuously, until it becomes the consistency of paint
  • Pour into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake. Drop some of the chopped berries onto the pancake before it cooks through
  • After approx two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for approx one minute
  • Don’t worry if the first pancake doesn’t come out well, it’ll ‘season’ the pan and they are much easier from then on
  • Serve with a drizzle of sauce and decorate with berries
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