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a Plate of easy raspberry pancakes

Easy Raspberry Pancakes

  Rating 0.0

Prep

15 min

Bake

4-5 mins

Serves

12

Difficulty

Easy
a Plate of easy raspberry pancakes

About

For an easy and speedy weekend brunch, these simple raspberry pancakes are just the ticket!

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Instructions
Ingredients
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Step 1

Start by combining the dry ingredients, including the flour, sugar, and baking powder into a large mixing bowl.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve with the remaining raspberries and a sprinkling of extra sugar.

Ingredients – 9 items

Serving

1

Flour

Self raising flour

200 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

2 tbsp
Eggs

Large eggs

2
Milk

Milk

200 ml
Butter

Butter, melted

30 g
Raspberries

Raspberries

150 g
Vanilla

Vanilla extract

1 / 2 tsp
Baking-powder

Baking powder

1 1 / 2 tsp
Rapeseed-oil

Rapeseed oil

2 tbsp

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