Sift flour and salt into a mixing bowl and make a well in the middle. Break eggs into the well and whisk slowly. In a small jug mix the milk and 100ml of water together. Add milk to the flour in a steady stream, whisking until all ingredients are fully incorporated. Cover and set aside in the fridge for 30 minutes, then after this time stir melted butter into the batter.
Meanwhile, in a small saucepan, add all berries, sugar, orange juice, vanilla, salt and cook on low for 5 minutes. Stir occasionally until all sugar has dissolved. Boil for another 5 minutes until the berries have cooked down, mashing them as you stir to create a thicker sauce. Once the coulis has thickened, remove from heat and strain to remove all seeds and pour into a small serving jug.
In a separate small bowl, add Mascarpone cheese, icing sugar and lemon juice and mix to combine, tasting as you go. Add more lemon juice if you prefer it with a bit more tang. Refrigerate until ready to serve.
To cook the pancakes, heat a good quality heavy-based fry pan over a medium heat. Add a little butter to lightly grease the pan and once melted, pour a small ladle-full (roughly 2 tbsp) of batter into the pan and swirl it around to create a perfectly round pancake. The batter should be thin enough to easily coat the whole base of the pan. If it’s too thick, add a little extra water. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about a minute or so on one side until golden and then flip over to cook the other side for slightly less time. Slide the pancake out of the pan and either serve immediately or stack onto a wire rack to prevent the pancakes sweating. Continue until the rest of the batter is used up.
To serve, pour some berry sauce down the middle of the pancake with a little mascarpone cheese and some fresh berries. Roll up the pancake and top with some more fresh berries and sauce if you wish. Serve immediately and enjoy!
Recipe by Emily GodfreyPrint Your Shopping List