To make the
berry sauce, put the sugar, lemon juice and 3 tbsp water in a saucepan
and bring to the boil over medium heat. Add the raspberries and cook
over low heat for 3 minutes. Cool. For a smooth sauce, purée in a food
processor for 10 seconds; for a chunky sauce gently mash with a fork
until you reach the desired texture. Sift the flour, baking powder,
sugar and salt into a bowl and make a well in the center. Mix together
the eggs, milk and butter in a jug and pour into the well all at once,
whisking to form a smooth batter. Cover the bowl with plastic wrap and
set the batter aside for 20 minutes. Heat a frying pan and brush lightly
with melted butter or oil. Pour 3 tablespoons batter into the pan and
swirl gently to create a pancake about 10cm (4") in diameter. Cook over
low heat for 1 minute, or until the underside is golden. Turn the
pancake over and cook the other side very quickly, for about 10 seconds.
Transfer to a plate and keep warm while cooking the remaining batter.
Serve stacks of the pancakes with the berry sauce.
