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.