pancakes with honey and summer berries

We don't tend to eat too many sweet things chez nous, preferring to end a meal with some cheese and a piece of fruit, but when I do get a sugar urge, a crêpe - which is quick and easy to make - served with a sprinkling of sugar and a squeeze of lemon usually hits the spot.

Today, as it's Pancake Day, I made these thin pancakes served with a drizzle of honey and summer berries. They can be made in advance and stored between sheets of greaseproof paper in the fridge then reheated in a moderate oven for 10-15 minutes. Pancakes freeze well, stacked as above then placed in freezer bags. If frozen, it's best to defrost the pancakes before reheating.

Basic pancake mix
Makes 12-14 in a 7 inch/18 cm pan
4 oz/110 g plain flour
pinch of salt
2 eggs
7 fl oz/200 ml milk mixed with 3 fl oz/75 ml water
2 oz/50 g butter

Sift the flour and salt into a bowl, make a well in the centre and add the eggs. Begin whisking the eggs then gradually add small quantities of the milk and water mixture, still whisking, making sure the flour is well mixed in. Continue until the batter is smooth (pass through a sieve if need be) and the consistency of single cream.

Melt the butter, add 2 tablespoons of it to the batter and blend for a few more seconds, then pour the rest into a bowl and use to grease the pan using kitchen paper between each pancake.

 
Heat a 7 inch/18 cm pan and add 2 tablespoons of the batter using a ladle, quickly lifting, tilting and swirling the batter evenly over the pan. Cook over a medium heat for a minute or so until the surface is set and the base golden. Toss or turn with a spatula and cook the other side for a few more seconds.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.