Classics are classics for a reason, and this pancake recipe from Lilly Higgins is a tried and tested winner that will never let you down.
300g plain flour
1 tsp sugar
2 eggs, lightly beaten
1 tbsp Dairygold, melted
350g mixed berries
Icing sugar, to dust
Sift the flour and sugar into a bowl, then make a well in the centre.
Whisk the eggs and milk together with 2 1/2 tablespoons water. Slowly pour into the well in the dry ingredients, whisking all the time to ensure a smooth batter. Stir in the melted Dairygold. Cover and place in the fridge to rest for 20–30 minutes.
Heat a pancake pan or non-stick frying pan over a medium heat and coat lightly with sunflower oil. Pour in enough batter to form a thin coat on the base of the pan. Cook for 1 minute, or until the pancake comes away from the side of the pan. Flip over and cook until golden on the other side.
Repeat the process with the remaining batter. Stack the pancakes on a plate with a little greaseproof paper or icing sugar between each one. Cover with tin foil.
To serve, gently roll the pancake into an upturned cone shape, fill with berries and place on a plate. Dust lightly with icing sugar and serve immediately.