100 g (4 oz) loganberries, picked over and cleaned 4 x 15 cm (6 inch) pancakes, made from 150 ml (1/4 pint) milk, 1 egg, 50 g (2 oz) plain flour
Raspberries are just as good with the pancakes, when loganberries are not available. 1. Blend the arrowroot, orange juice and 1 tablespoon of the icing sugar in a bowi and cook for 30 seconds. Stir, then cook for a further 15 seconds or until the mixture is very thick. 2. Carefully mix in the loganberries (some of the juice will escape and mix into the sauce). 3. Divide the filling between the 4 pancakes and roll up. 4. Lift the pancakes carefully on to a suitable serving dish and cook for 30-45 seconds or until the pancakes are warm to the touch. 5. Dust with the remaining icing sugar and serve hot.