Raspberry Pancakes
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.
Servings: 4
Calories: 392kcal
Cost: £0.83
Equipment
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
Instructions
- 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
Calories: 392kcal | Carbohydrates: 49g | Protein: 10g | Fat: 17g