I love to incorporate fruit into my pancakes and these raspberry pancakes may be my favourite. Sweet, slightly tart and fluffy- I'm obsessed with this brekkie.
I love to incorporate fruit into my pancakes and these raspberry pancakes may be my favourite. Sweet, slightly tart and fluffy- I'm obsessed with this brekkie.
Ingredients
200gself-raising flour(£0.80/5(=(£0.16)
2tbspTate and Lyle Golden Caster sugar, plus extra for serving (£1.45/16)=(£0.09)
2large eggs(£1.55/3)=(£0.51)
200mlmilk(£0.85/2)=(£0.43)
30gbutter, melted (£2.00/8)=(£0.25)
150graspberries(£1.89)
Cupboard Essentials
½tspvanilla extractoptional
1 ½tspbaking powder
2tbsprapeseed oil
Method
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. vanella 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 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 a 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.
