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    5 from 4 votes

    Raspberry Pancakes

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    Mimi Harrison Posted on Updated on
    Prep time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    £0.83
    Makes: 4
    Breakfast
    British
    Freezable

    Raspberry Pancakes

    by Mimi Harrison
    Print
    5 from 4 votes
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    £0.83
    Breakfast
    British
    Freezable
    Servings: 4
    Lots of raspberry pancakes on a large plate and covered with a drizzle of honey and a few extra raspberries.
    MetricUS Standard

    Ingredients

    • 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

    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.

    Nutrition

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

     

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