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A squeeze of lemon and a sprinkle of sugar may be the traditional finish for pancakes, but for a change this Shrove Tuesday, why not try these sweet and savoury twists on a classic?

RASPBERRY MAPLE PANCAKES WITH MAPLE COULIS

Serves 4 Takes 50 minutes

INGREDIENTS

For the pancake batter

• 300g/11oz self-raising flour

• 1 tsp baking powder

• A pinch of salt

• 150ml/1/4pt raspberry puree

• 80ml/31/4fl oz pure maple syrup (preferably amber for its rich taste)

• 2 large eggs

• 150ml/1/4pt whole milk

• Vegetable oil, for cooking

• A handful each of fresh raspberries and blueberries, to serve

For the coulis

• 150g/5oz fresh raspberries

• 4 tbsp pure maple syrup (ideally golden colour for its delicate flavour)

1. First, make the coulis. Blend the raspberries and maple syrup together, pour into a pouring jug and set aside until ready to serve.

2. For the pancake batter, sift the flour, baking powder and salt into a large bowl. In a separate bowl or jug, whisk together the raspberry puree, maple syrup and eggs.

3. Pour the milk into the flour and beat with a whisk until you have a smooth batter. Any lumps will disappear with a little mixing. Let the batter stand for a few minutes.