Serves 4

Prep time 45 minutes


100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
4 strawberries
4 blackberries
4 raspberries
10 blueberries
300ml whipped cream
3 blood orange wedges
Icing sugar


Put flour, eggs, milk, sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 minutes to rest if you have time, or start cooking straight away.

Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 minute on each side until golden, keeping them warm in a low heated oven as you go.

Serve with whipped cream, honey, chopped berries, blood orange wedges and icing sugar.

Gordon Bonello

Gordon Bonello

Pastry chef Gordon Bonello has only been at Hilton just over a year but is making a name for himself with his delectable desserts.

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