Instructions

1. Whisk the cream and sugar until light and fluffy. Add half of the fruits, then the eggs. Whisk or using and electric blender, whizz until smooth. Don’t overmix. Add more fruits, this time blitz only for a couple of seconds so that you’ll get a textured mixture. Fold in the flour gently. Add a drop of milk if the batter is too thick - it must not be too stiff.
2. Heat a flat griddle or pancake pan over medium-low heat and melt some butter in it. Drop spoonfuls of batter onto the griddle/pan (about 4-5 at a time), creating circular shapes with the bottom of the spoon. Cook until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. Repeat with the rest of the batter.
3. Meanwhile make the berry sauce. Put the berries in a small pan, add the lemon juice, cinnamon (if used) and vanilla sugar. Gently simmer for about 10 minutes until you get a thick sauce.
4. Serve the pancakes with the warm berry sauce.