50 g fresh keelings irish blueberries (roughly chopped)
50 g fresh keelings irish raspberries (roughly chopped)
50 g fresh keelings irish strawberries (hulled and roughly chopped)
olive oil or a little butter, for frying pancakes
natural yoghurt, to serve
Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the mixed berries.
Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter.
It should make about 10 pancakes in total.
Serve with fresh berries sprinkled on top, a dusting of icing sugar and natural yoghurt on the side.