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.