It has become something of a tradition that once (or twice) a summer I need to make my own version of the traditional, Scandinavian pancake tower. Thin, crispy edged crepes layered with thick yoghurt (or cream, if you fancy) and berries is all there is to this easy summer treat. You can make the pancakes on a frying pan, but for a truly Scandinavian effect, you would need a cast iron pan on a camp fire (or on BBQ!).
2 eggs (large, free-range, organic)
500ml milk (organic, full cream)
about 150g plain flour
pinch of salt
1 tablespoon olive oil (or other vegetable oil)
butter, for frying
200-300ml thick yoghurt (natural, full cream, organic)
about 100g berries (fresh or thawed)
honey, to taste
1/4 teaspoon pure ground vanilla
1. Make the batter by whisking the eggs in a bowl. Add half the milk, flour salt and oil and whisk until smooth. Add rest of the milk and stir to combine. Leave to rest for half an hour.
2. Heat small amount of butter in a frying pan and fry the pancakes one by one. Let cool before layering.
3. Sweeten the yoghurt with honey and vanilla and stir in the berries leaving some for topping. Spoon the yoghurt between each pancake and top the tower with the extra berries. Enjoy immediately.