• 350ml (12fl oz) milk
• 2 eggs
• 200g plain flour
• 2 tsp baking powder
• 1 tsp sugar
• vegetable oil, for frying
• whisky Sauce syrup to drizzle
• raspberries and white choc chips to garnish
Whisk the milk and eggs in a jug, then set aside.
Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine. Make well in the centre and gradually pour in the milk and egg mixture. Beat well.
Brush a non-stick frying pan with a little vegetable oil and place over a medium heat, when the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approx 10cm (4in) in diameter.
Cook until bubbles start to form, then flip the pancake over and cook the other side until golden.
Serve with a drizzle of whisky sauce syrup, raspberries and white choc chips.