5 from 4 votes

Raspberry Pancakes

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Prep time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Makes: 4

Raspberry Pancakes

5 from 4 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4


  • 200 g self-raising flour (£0.80/5(=(£0.16)
  • 2 tbsp Tate and Lyle Golden Caster sugar, plus extra for serving (£1.45/16)=(£0.09)
  • 2 large eggs (£1.55/3)=(£0.51)
  • 200 ml milk (£0.85/2)=(£0.43)
  • 30 g butter, melted (£2.00/8)=(£0.25)
  • 150 g raspberries (£1.89)

Cupboard Essentials

  • ½ tsp vanilla extract optional
  • 1 ½ tsp baking powder
  • 2 tbsp rapeseed oil


  • 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.


Servings: 4 servings
Fat: 17g
Calories: 392kcal
Carbohydrates: 49g
Protein: 10g


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