Instructions
- Start by combining the dry ingredients, including the flour, sugar, and baking powder into a large mixing bowl.
- Whisk the wet ingredients in a separate bowl, combining the egg, milk, vanilla extract, and melted butter. Slowly pour the wet into the dry whilst whisking until a roughly smooth consistency is achieved.
- Cut half the raspberries into quarters and add on top of the pancake batter when spooned into the pan. Save half the raspberries for the topping.
- Lightly brush a non-stick pan with rapeseed oil. Using a large spoon (approx 2 tbsp), add the pancake batter into the pan, around 3 pancakes at a time, on medium heat. When the bottom starts to turn golden brown, flip the pancakes and cook for a further few minutes.
- Serve with the remaining raspberries and a sprinkling of extra sugar.
