Ingredients

• 2 free-range eggs
• 200g/7oz plain flour
• 350ml/12fl oz milk
• pinch of salt
• 2 tsp vegetable oil
• 55g/2oz unsalted butter
• 2 sprigs fresh lavender
• 3½ tbsp honey
• 2 peaches
• quartered and stones removed
• 2 nectarines
• quartered and stones removed
• 1 orange
• juice only

Directions

• Preheat oven to 180C/350F/Gas 4.
• For the pancakes
• break the eggs into a bowl and whisk in the flour until it is a smooth batter. Whisk in the milk
• salt and one teaspoon of vegetable oil.
• Using a paper kitchen towel
• smear the base of a non-stick frying pan with the remaining oil before allowing to gently heat.
• When the pan is hot
• ladle some of the pancake mixture in until it is evenly covering the base of the pan.
• Allow the pancake to colour until golden-brown underneath before turning and cooking the other side. Once golden-brown remove from the pan and place onto a plate. It is useful to separate the pancakes using small pieces of baking parchment paper. Repeat the process until there are eight pancakes. Place the pancakes into the oven to keep warm.
• For the roasted fruits
• place the butter
• one sprig of lavender and the honey into a non-stick
• ovenproof pan and heat gently. Add the fruit to the pan and caramelise lightly before placing the pan into the oven and cooking for approximately five minutes.
• Remove the fruits from the oven. Add the orange juice to the fruits and use a wooden spoon to scrape the caramelised juices off the bottom and sides of the pan. Add another sprig of fresh lavender. Leave to rest.
• Remove the pancakes from the oven. To serve
• place one pancake onto a plate
• spoon in some of the fruit and its juice and fold or roll the pancake up. Repeat this for the rest of the pancakes.