Ingredients
For the pancakes
4 free-range egg yolks
50g/1¾oz caster sugar
50ml/2fl oz milk
50g/1¾oz self-raising flour
For the meringue mixture
4 free-range egg whites
50g/1¾oz caster sugar
100g/3½oz blueberries
To cook the pancakes
25g/1oz unsalted butter
For the toffee sauce
50g/1¾oz unsalted butter
100g/3½oz caster sugar
50ml/2fl oz double cream
25g/1oz sesame seeds
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the pancakes, place the egg yolks, caster sugar, milk and self-raising flour into a large bowl and whisk together.
3. For the meringue, in another large bowl, whisk the egg whites until stiff. Gradually add the sugar and continue whisking until the mixture is thick enough to leave a ribbon trail when the whisk is lifted.
4. Pour the meringue mixture into the bowl of egg and flour mixture. Add the blueberries and fold together gently to retain volume.
5. Melt the butter in a large flat ovenproof pan and add a ladleful of the pancake mixture. Place into the oven and bake for 3-4 minutes then remove from the oven and turn out onto a warm plate. Repeat this procedure until all of the mixture is used up. (Place non-stick paper between the pancakes to prevent from sticking.)
6. To make the toffee sauce, melt the butter with the sugar in a frying pan over a high heat. Allow the mixture to caramelise, then add the cream and sesame seeds and stir together, until the mixture becomes thick and toffee-like. Remove from the heat.
7. To serve, place the pancakes in piles onto warm plates and drizzle over the toffee sauce.
