Serves Makes approximately 20
Prep 10 mins
Cook 25 mins
A delicious combination of raspberries and Vanilla seeds make these pancakes extra special. Great for breakfast or pudding!
- ½ Schwartz Vanilla Pod
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 1 egg
- 300ml (½ pint) milk
- 75g (3oz) sugar
- 25g (1oz) butter, melted
- 150g (6oz) raspberries
- Double cream and golden or maple syrup to serve
STEP 1Split the Vanilla Pod and scrape the seeds from the inside. The seeds will be used in this recipe but the pod can be stored back in the jar for future use.
STEP 2In a large bowl mix together the Vanilla seeds, flour, baking powder, egg, milk and sugar. Beat well until smooth. Gently stir in the butter and raspberries.
STEP 3Heat a large non-stick frying pan and grease lightly with oil. Drop large tablespoons of mixture into the pan. (3 or 4 at a time). Cook for 2-3 minutes on each side until risen and golden.
STEP 4Continue with the remaining batter. Serve warm with cream, syrup and extra fruit.