25g plain flour
300ml semi-skimmed milk
About 2 tbsp Rapeseed oil or vegetable oil for cooking
For the compote
4 tbsp Ribena
Juice of ½ lemon, plus zest of ½ for serving
230g fresh or frozen blackcurrants
Greek yoghurt to serve
1 For the compote; add the Ribena and lemon to a pan and bring to the boil then add the blackcurrants and simmer until they have broken down and it begins to thicken a little. Remove from heat and put to one side to cool completely. It will continue to thicken as it cools.
2 To make the pancakes, add the flour into a bowl along with a pinch of salt, stir with a wooden spoon to make a well in the middle then crack the egg in and pour in a little of the milk, stir to combine then add the remaining milk and switch to a balloon whisk and beat briefly until no lumps. Put to one side or in the fridge for 20 minutes until you are ready to prepare the pancakes.
3 Heat a tiny amount of the oil in a crepe pan or small frying pan, swirl it around the pan, when hot add a ladleful of batter mix, tip the pan so it covers and cook for about a minute or until the edges begin to cook. Gently lift around the edge to loosen using a knife and when underside cooked, flip over and cook the other side for a further minute or until golden. Remove and keep warm while you cook the remaining mixture Serve one or two pancakes, folded with a generous spoonful of compote and a dollop of Greek yoghurt on the side. Garnish with lemon zest to serve.
Recipe courtesy of Ribenna