Step 2

In a bowl, whisk the eggs, milk, caster sugar and salt until smooth. Gently whisk in the sifted flour and baking powder until just combined. Rest the batter in the fridge for 30 minutes.

Step 4

Heat a non-stick pan over low heat (no butter or oil), and add the batter 2 tablespoons at a time. Allow the pancake to cook evenly on one side for 2 minutes until the top is pock-marked with tiny holes. Use a rubber spatula or egg flip to lift the edge of the pancake, and gently turn it to cook for a further 30 seconds. Keep warm while you cook the remaining pancakes.

Step 6

Combine berries in a non-stick frypan and scatter with 1 tbsp sugar and a dash of water. Gently heat until they soften and drop their juices and the sugar has melted, forming a syrup (don't overcook, or you'll end up with jam).

Step 8

Top each pancake with a spoonful of whipped cream and spoon over the berries and their juices.