FOR THE PANCAKES
100 g Plain flour; (3 1/2 oz)
2 md Size eggs
250 ml Milk; (8fl oz)
3/4 ts Ground cardamom
1/4 ts Salt
50 g Unsalted butter; melted
-(2oz)
1 tb Oil for frying
FOR THE TOPPING
100 g Raspberries; (3 1/2oz)
100 g Blackberries; (3 1/2oz)
25 g Sugar; (1oz)
To make the pancakes, make a well in the centre of the flour, add the eggs
and half the milk.
Add the cardamom and salt and whisk until smooth.
Gradually add the rest of the milk and melted butter.
Oil a heavy based frying pan and place over a moderate heat. Spoon 1
tablespoon of batter into the pan for each pancake, cook for 1 minute on
each side.
Repeat with the remaining batter, keeping the cooked pancakes warm.
To make the topping, combine the raspberries, blackberries and sugar and
mix together gently.
Place the pancakes on plates. Spoon over the berry topping and serve.
Yields
4 servings