General Baking

Scotch pancakes with mixed berries and creme anglaise
1. 

100g self-raising flour
2 tbsp icing sugar
2 eggs
125ml full fat milk
2-3 tbsp butter 
3 tbsp strawberry jam
1 tbsp lemon juice
450g mixed blueberries, raspberries and strawberries, chopped
4 egg yolks
75g caster sugar
1 vanilla pod
600ml full fat milk

For the creme anglaise, whisk the egg yolks and sugar together in a bowl until pale. Slit the vanilla pod along its length then scrape out the black seeds with a small knife, add these to a saucepan. Pour in the milk and bring nearly but not quite to the boil. Gradually whisk the hot milk into the egg yolks very slowly. Pour back into the saucepan and cook over a low heat, stirring all the time, until the custard has thickened and will lightly coat the back of the wooden spoon. Don't let the custard get too hot or the eggs will curdle.

When it is resdy, strain into a bowl sitting on ice and leave to cool.

For the pancakes, whisk the flour, eggs, icing sugar and milk until smooth. Heat the butter and when just melted, whisk into the batter. Cook dessert spoons of batter in a frying pan on low heat, turning half way.

In a pan warm the fruit, jam and lemon juice until slightly masserated.

Simply assemble.

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