115g/4oz self-raising flour
2 free-range eggs
100ml/3½fl oz milk
2 tbsp icing sugar, sifted
sunflower oil, for brushing
115g/4oz blackberries, to serve
maple syrup, to serve
Preheat a large heavy-bottomed frying pan.
Place the flour into a bowl and make a well in the centre. Break in the eggs and whisk, adding a little milk as you go, to form a smooth batter, then whisk in the icing sugar.
Brush the pan with a little oil then add large spoonfuls of the batter. Cook for 1-2 minutes, until small bubbles appear on the surface, then turn over and cook for another 1-2 minutes, until lightly golden.
Divide the pancakes between two warm serving plates. Top with the blackberries, drizzle over the maple syrup and serve.
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