Serves 4


55 g Plain Flour

Pinch of Sea Salt

1 Egg, beaten lightly

150 ml Milk

2 Tsp Rapeseed Oil

300 ml Fresh Orange Juice

3 Tbsp Whisky

2 Tbsp Honey

15 g Unsalted Butter

170 g Seasonal Berries, such as Blueberries, Raspberries, Blackberries

Icing Sugar, to dust

100 g Double Cream

How to cook

Place the Flour and Sea Salt in a large bowl

Mix in the Egg

Gradually mix in the Milk to form a smooth batter

Heat a non stick frying pan. Add the Oil and wipe with kitchen paper to remove any excess

Pour in enough batter to just coat the base

Cook over a medium heat for 1 minute

Loosen the edges and turn (or toss) the pancake and cook for a further minute until starting to brown

Repeat with the remaining batter to make 4-6 pancakes in total depending on the size of your pan

Put to one side on a warm plate

Pour the Orange Juice into the frying pan along with the Honey and Butter

Bring to the boil and simmer for 5 minuters

Stir in the Whisky

Carefully fold each pancake in half, and then half again to form a triangle

Slide into the simmering sauce in your pan

Heat for 30 seconds to warm through

Serve on 4 serving plates and sprinkle the Berries on top

Dust with Icing Sugar

Serve with some Double Cream