You will need:

250g / 9oz plain flour

2 tsp baking powder

1 tsp salt

4 tsp caster sugar

250ml / 9 floz milk

2 eggs

20g / 2oz butter

200g / 7oz cranberries

250g / 9oz blackcurrants

10 floz sunflower oil

 
 
       
 

 

Place the cranberries and blackcurrants on a tray and sprinkle with a teaspoon of caster sugar. Roast them for 5 minutes at 200c until soft, or until some of the berries have burst open.

Mix the rest of the sugar in with the salt, baking powder and sifted flour. Next add the melted butter, beaten eggs and milk, then stir together until smooth and free of lumps. Finally, add the roasted berries to the pancake mixture.

 To make one pancake, pour a small amount of mixture into a hot pan and shallow fry on a low heat until golden brown, flipping after a couple of minutes to cook the other side. Continue this process until all of the mixture has been used up.

For a fresh twist cut into triangles and top with home made syrup.

 
   
       
         
 

 

You will need:

200g / 7oz Cranberries

80 / 2.8oz grams sugar

Simply take a pint of water, add the berries and the sugar and reduce by three quarters or until liquid thickens.

Remember liquid will thicken more once chilled so

 
 
         
 

You will need:

2 tea bags

2 lemons

60g / 2.10oz Sugar

Simple bring one cup of water to the boil, add the tea bags and allow to brew for 10mins.Next add the juice of the lemons, the sugar and reduce till liquid thickens. Remember the mixture will thicken more as it cool, so if the mixture becomes to stiff add a splash of water and bring to the boil again.

Serve on top of pancakes, Ice cream, what ever takes you fancy.

 
   
         

Copyrighted Jim Lock 01/08/2007