Sift 100g of plain flour into a large mixing bowl and add a pinch of salt. Make a small well in the middle of the flour and crack in 2 large eggs.

Gradually pour in 300ml of semi-skimmed milk, whisking constantly from the center outwards. Continue until you have a smooth, thin batter with the consistency of single cream. Stir in 1 tablespoon of sunflower oil (this helps the texture and prevents sticking).

If you have time, let the batter sit for 20 minutes. This allows the starch grains to swell, resulting in a lighter, more tender pancake.

Place a non-stick frying pan over a medium-high heat. Add a tiny drop of oil and wipe it around with a piece of kitchen roll. Pour in a small ladle of batter and immediately tilt the pan in a circular motion so the batter coats the base thinly and evenly.

Cook for about 60 seconds. Once the edges begin to curl and brown and the bottom is golden, use a palette knife or spatula to flip it over. Cook the other side for another 30 seconds.

While the pancake is still warm, drizzle a generous tablespoon of Bramble Farm Bees Wild Honey over the surface. The heat from the pancake will help the honey melt into a glossy, aromatic syrup.

Squeeze over fresh lemon juice, add a few fresh blackberries if using, and fold or roll the pancake. Serve immediately while hot.