Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients
175g/6oz plain flour
5ml/1 tsp baking powder
50g/2oz caster sugar
2 large, Lion Quality eggs,
150ml/1/4pt milk
75g/3oz blueberries, thawed if frozen
75g/3oz raspberries, thawed if frozen
a little oil for frying
honey and blueberries and raspberries to serve
icing sugar to dust

Method
1. Sift the flour, baking powder and sugar into a large bowl. Beat the egg yolks and milk together and beat into the dry ingredients. Whisk the egg whites in a separate bowl until stiff, stir half into the batter then gently fold in the remainder. Stir in the berries.

2. Heat a griddle or frying pan and brush with oil. Pour 60ml/4tbsp of batter in the pan and cook for 2 minutes or until bubbles form on the surface and the base is golden. Carefully flip over the pancake with a spatula and cook for 2 minutes or until the base is golden.

3. Transfer to a clean tea towel, this will keep the pancakes warm. Repeat to make 8 pancakes. Serve warm with honey and fresh berries dusted with icing sugar.