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