A lemony twist on a traditional pancake – great to make any time of the year!
For the pancakes simply whisk together:
110g plain flour
2 free range eggs
100ml milk
100ml Hullabaloos (we used Raspberry)
For the sauce heat up until it thickens:
130ml Hullabaloos (we used Raspberry & Elderflower Presse)
100g caster sugar
