Method

• 1.
  First make the batter. Sift the flour and a pinch of salt flakes into a bowl and make a well in the centre. Add the egg together with a little milk until the mixture is the consistency of thick cream, add the 1 tbs oil and beat in the remaining milk. Set the batter aside for a few minutes while you make the compote.
• 2.
  For the compote, put the blackberries, lemon juice and sugar in a saucepan.
• 3.
  Heat gently until the berries start to soften and release some of their juice and the sugar dissolves. Stir gently until you have a syrupy mixture but the berries are still holding their shape. Take the pan off the heat and set aside.
• 4.
  Heat a 20-23cm non-stick frypan and swirl in a little extra oil, then pour out any excess. The pan should be just coated.
• 5.
  Pour in enough batter to coat the bottom of the pan evenly and place over a medium heat. After about a minute or so, loosen the edges and flip the pancake over to cook the other side. Repeat to cook the remaining pancakes, placing each one on a warm plate and covering with a clean tea towel to keep warm.
• 6.
  For the drizzle, mix together the sugar, lemon juice and vodka. To serve, drizzle each pancake with the vodka mixture, roll it up and spoon over some compote. Serve with cream or ice cream.