RASPBERRY & MAPLE PANCAKESÂ
What you need:
- 1 cup sifted self raising flour
- 1 cup of milk (skim, soy and rice and almond varieties work fine)
- 1 egg
- 2 teaspoons of vanilla sugar
- 3 Tablespoons Maple Syrup (extra for serving)
- 1/2 cup frozen raspberries
- Oil for frying
What to do:
Place milk, maple syrup and egg in a large bowl and whisk.
Gradually add the sifted flour and vanilla sugar until combined. Lumps are ok.
Heat oil in a frying pan and pour in the batter.
Once the first side of the pancake is cooked, press raspberries into the raw batter side and drizzle with maple syrup.
Flip and cook until golden brown.
Serve with a drizzle of maple syrup.
Raspberry Topping (optional):
Add a few frozen raspberries into the frying pan and allow to heat through.
Add some maple syrup and a splash of water.
Stir through until the berries are coated and quickly remove from heat.
Place raspberries on top of the pancakes and dust lightly with vanilla sugar.
Serves around 2
