1/4 cup all-purpose flour
2/3 cup whole milk
1 large egg
1/2 teaspoon salt
4 thick slices of light bread
Butter for frying
14 ounces mixed fresh or frozen and thawed berries
Honey for serving
1 In a bowl, whisk together the flour and a little of the milk until smooth and clump-free. Whisk in the rest of the milk, egg, and salt until it is a smooth batter. Let the batter sit at room temperature for about 20 minutes.
2 Scoop out a little bread from the middle of every slice of bread and dip the slices thoroughly in the pancake batter. Heat a frying pan with a generous amount of butter on medium heat and place the bread slices in the pan. Pour a little batter in each hole in the bread slices, along with a few berries, and pour in just a little more batter. Fry the bread slices on both sides until they are golden brown.
3 Serve the toast warm with the rest of the berries and honey.
Recipe from The Summer Table by Lise Lemke (£18.99, available from The GMC Group)