Recipes

Hot Pancakes with Raspberries, Vanilla Syrup and Ice Cream

Ingredients
175g/6oz self raising flour
125g/4oz caster sugar
1 tbsp baking powder
2 eggs
270ml/9fl oz milk
a little butter to cook the pancakes
2 punnets fresh raspberries, strawberries or mixed summer berries
150ml/5fl oz shop-bought vanilla syrup
250g/9oz good quality vanilla icecream

Method

To make the pancakes sift the flour into a bowl with the baking powder and caster sugar. Using a whisk add the eggs and the milk. Whisk together but don't over-mix the batter.
In a hot non-stick pan with a little butter, cook the pancakes. About 3 spoonfuls for each one. Cook until golden brown and turn over to colour the other side. Remove and place on a large plate.
Put the raspberries and/or the other berries in the pan with a little more butter and the vanilla syrup and quickly but gently warm through. Pour the mixture over the pancakes and top with vanilla icecream.

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