Lacy pancakes with raspberry sauce

You can create incredible shapes when you drizzle batter into a hot pan – I love how these swirled chocolate treats look. Thick raspberry sauce works brilliantly for dunking but serve them with whatever takes your fancy.

MAKES 10 PANCAKES CHOCOLATE BATTER 100g plain flour ½ tsp fine salt 1 tbsp cocoa powder 1 medium free-range egg, beaten 200ml milk vegetable oil, for frying icing sugar, for dusting RASPBERRY SAUCE 100g raspberries, fresh or frozen 1 tbsp caster sugar 1 tbsp lemon juice KITCHEN KIT a piping bag or squeezy bottle

Combine the plain flour, salt and cocoa powder in a medium bowl or jug and make a well in the middle.

Pour the beaten egg and half the milk into the centre of the well and whisk until the mixture is smooth and thick. Gradually pour in the rest of the milk, whisking all the time. Transfer the mixture into a piping bag or squeezy bottle.

To make the raspberry sauce, place the raspberries, sugar and lemon juice in a small saucepan over a medium heat and cook, stirring all the time, for 5 minutes, until the raspberries have broken down to make a thick sauce. Pour into a small heatproof bowl ready to dip.

Heat a small amount of oil in a nonstick frying pan. Drizzle the batter into the pan as quickly as you can to make a pattern (the longer you take, the less evenly the pancake will cook). After about 30 seconds, the pancake should have set, so carefully flip it over and briefly cook the other side. Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven.

To serve, roll up the pancakes and sprinkle with a little icing sugar before dunking in the raspberry sauce.