Pancakes with fruit coulis & blackcurrant ice cream

A creamy, fruity recipe perfect for all the family on Pancake Day

• Preparation: 10 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 50g caster sugar
• 2 eggs
• 200g Flour
• 600ml milk
• 50g butter melted
• Pinch of salt
• 150g strawberries/raspberries
• Kelly's of Cornwall Clotted Cream & Blackcurrant Ice Cream

What you do:

1. Gently simmer 150g strawberries/raspberries until soft. Allow the mixture to cool and press into a sieve over a bowl to remove seeds and pulp. Leave in the fridge to completely cool.
2. In a large mixing bowl or food processor, sieve the flour and salt together, add the eggs, then the sugar and milk. Beat together with the melted butter for a minute until the batter is thick enough to pour.
3. Melt a knob of butter in a non stick frying pan and heat on a moderate flame. Use a ladle to pour out a little batter into the pan, and cook each pancake for about a minute on each side. Test your flipping skills, or alternatively use a spatula.
4. Have ready a warm plate in the oven to place the finished pancakes to keep warm, dusting each with a little caster sugar.
5. Drizzle the coulis over the pancakes and finish with a scoop of Kelly's of Cornwall Clotted Cream & Blackcurrant Ice Cream.

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