* 250g plain flour
* good pinch of salt
* 2 eggs
* 1 teaspoon vegetable oil, plus extra for frying
* 300ml whole milk
* 50g unsalted butter, melted
* handful of blueberries, raspberries, blackcurrants
or dried fruits
* softened butter, to serve
* 120g peeled lemon, stoned cherries or blackberries
* 80g white sugar
* a squeeze of lemon juice
1. Put the flour and salt into a large bowl. Make a well in the centre and add the eggs and oil. With a whisk, work the flour into the eggs and oil until a thick paste is formed. Slowly add the milk, beating constantly to prevent any lumps from forming.
2. Continue until you have a smooth batter, then mix in the melted butter. Leave the batter to rest for at least 15 minutes – an hour would be ideal as it would help the batter hold together better when cooking, and make the pancake crispier.
3. To make the syrup, put your chosen fruit in a saucepan with the sugar and the squeeze of lemon juice. Bring to the boil and turn down to a low heat. Cook for 40 minutes. Remove from the heat and allow to cool.
4. Blend in a food processor and pass through a fine sieve back into the pan. Bring it back to the boil and pour into a serving jug or sterilized jar. Stored in the fridge, the syrup will keep for up to three weeks.
5. Here’s how to cook the perfect pancake. Preheat the oven to 120C/250F, placing a plate inside to warm up.
6. Stir 50ml of water into the batter just before cooking. Pour some vegetable oil into a non-stick pan and ladle in 30ml of the batter. Allow the batter to spread to the edge of the pan. If you’re using a large pan, you can probably cook three pancakes at a time.
7. At this point, drop your chosen fruits on to the soft top of the pancake.
8. Flip the pancake using a pallet knife. Place the cooked pancakes on the plate in the oven until you’ve created a huge pile.
9. Serve with soft butter and your delicious homemade syrup.
Recipe adapted from the book 'Best Of British ' published by Kyle Books, £15.99.