A delicious combination of raspberries and Vanilla seeds make these pancakes extra special. Great for breakfast or pudding!
Split 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.
In 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.
Heat 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.
Continue with the remaining batter. Serve warm with cream, syrup and extra fruit.
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