English pancakes with lemon curd

Serves 4 Prep time: 15 mins Cooking time: 20 mins 125g plain flour 1 tbsp sugar Pinch of salt 350ml milk 4 large eggs 3 tbsp butter, melted, plus extra for greasing Raspberries, lemon curd and berry coulis, to serve

1To prepare the batter, in a bowl, mix together the flour, sugar, salt, milk, eggs and butter until smooth. Set aside at room temperature for at least 15 minutes.

2Heat a non-stick frying pan over medium heat. Brush with butter. Pour in a small ladle of the batter and swirl to completely cover the bottom of the pan. Cook until golden brown, 2-3 minutes.

3Loosen the edge of the pancake with a spatula, then with your fingertips, quickly flip over. Cook for 1 minute. Slide the pancake out of the pan and repeat with the remaining batter.

4Serve pancakes hot with raspberries, lemon curd and berry coulis.