Pansy pancakes with sorbet and sweet beetroot-and-cherry syrup

Using an electric beater, lightly whisk the eggs and sugar. Add the milk,four and melted butter, and beat until smooth.

Strain – if the batter is too thick, add a little water – and allow to rest for 2 hours.

Lightly smear a crêpe pan with melted butter. Pour a little of the batter into the pan and swirl it around to cover the base of the pan.

Quickly press some clean, pesticidefree pansies onto the uncooked surface of the pancake and cook until it starts to loosen and brown. Flip carefully and cook on the underside for 1 minute.

Serve with sorbet and sweet beetroot-and-cherry syrup, garnished with fresh cherries.

To make the beetroot-and-cherry syrup: Grate a cooked beetroot into a small saucepan. Add sugar and water. Simmer until syrupy, then add cherries and cook for 10 minutes.

Strain – if the syrup is not thick enough, pour it back into the saucepan to cook a little longer. Allow to cool.