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SERVES: 4

1

Add the sugar and water to a medium-sized saucepan and heat very gently, stirring once or twice until the sugar has dissolved. Bring to the boil and cook for 2-3 minutes until syrupy, add the berries and simmer for 2-3 minutes or until just softened.

2

Leave to cool a little then purée in a liquidiser or food processor until smooth. Press through a sieve into a bowl and discard the berry seeds.

Leave to cool, then stir in the yoghurt.

3

Pour into a metal container, add a lid or cover with clingfilm and freeze for at least six hours, beating two or three times during freezing as the mixture begins to solidify around the edges. When thick, leave to freeze for at least 6 hours or overnight if possible.

4

Take the ice cream out of the freezer 10-15 minutes before serving.

5

Sift the flour into a bowl and add the whole egg, egg yolk and 1 teaspoon of oil. Whisk the milk in until smooth. Leave to stand for 15 minutes. 6

Heat a little oil in a frying pan with a base of about 18cm across, pour the excess oil into a cup and pour in about 2-3 large spoonfuls of pancake batter, tilting the pan to coat the base evenly. Cook for a minute or two until the base is golden brown. Loosen the edges with a palette knife and flip.

7

Cook the second side in the same way and then slide out onto a plate, keeping it hot while you cook the remaining batter in the same way.

8

Top with the berries, scoops of yoghurt berry ice and dust with icing sugar to serve.