Pancakes with fruit coulis and Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream

Ingredients

- 50g caster sugar

- 2 eggs

- 200g Flour

- 600ml milk

- 50g butter melted

- pinch of salt

- 150g strawberries/raspberries

- Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream

few fresh mixed fruits

Method

1. Gently simmer 150g strawberries/raspberries until soft. Allow the mixture to cool and press into a sieve over a bowl to remove seeds and pulp. Leave in the fridge to completely cool.

2. In a large mixing bowl or food processer, sieve the flour and salt together, add the eggs, then the sugar and milk. Beat together with the melted butter for a minute until the batter is thick enough to pour.

3. Melt a knob of butter in a non stick frying pan and heat on a moderate flame. Use a ladle to pour out a little batter into the pan, and cook each pancake for about a minute on each side. Test your flipping skills, or alternatively use a spatula.

4. Have ready a warm plate in the oven to place the finished pancakes to keep warm, dusting each with a little caster sugar.

5. Drizzle the coulis over the pancakes and finish with a scoop of Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream and fruit.


Credits: Kellys Of Cornwall