| American style raspberry pancakes |
Ingredients
½ Schwartz vanilla pod
225 g (8 oz) SR flour
1 tsp baking powder
1 egg
300 ml (11 fl oz) milk
75 g (3 oz) sugar
25 g (1 oz) butter, melted
150 g (5 oz) raspberries (thawed first if frozen)
Split vanilla pod and scrape out seeds and put in a bowl. Add flour, baking powder, egg, milk and sugar. Beat until smooth. Stir in butter and raspberries gently. Heat a lightly-oiled frying pan and drop in tablespoons of mix to form small pancakes. Cook for 2-3 minutes each side until risen and golden. Repeat with remaining batter.
Serve with cream, syrup and extra fruit.
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