Ingredients

Instructions

1Whisk the egg yolk with the milk and half the sugar (1tbsp) until pale and frothy

2Sift in flour and baking powder before folding in with a large metal spoon and set aside

3 In a sperate bowl whisk the egg whites until pale and thick

4 Add the rest of the sugar to the egg whites and whisk until you can make stiff peaks

5Add half of the thick egg white mix to the egg yolk mix and stir in very gently before adding the rest of your egg whites and folding in

6 Heat up a large non-stick pan with a lid and grease it very lightly. Then using a large serving spoon add a layer of batter to the pan, as you would for an American pancake or drop scone. If your pan is large enough you can do two at once

7 Layer up the batter on top of each pancake in the pan allowing the surface to dry slightly before adding another layer. Each pancake will need 4 spoonfuls

8 Add 2tsp water to the pan on a low heat, put the lid on and cook for 5-7 minutes until firm on the bottom

9 Flip the pancakes very gently, add another tsp water to the pan and replace the lid for 4-5minutes

10 Once both sides are nicely browned and the pancake wobbles slightly, transfer to a plate and garnish with cream and berries.