Treat yourself to these mouth-watering pancakes, delicately flavoured with Cinnamon and served with raspberries and honey, they make an ideal, light and healthy start to the day.
Sift the flour and baking powder together into a bowl, add the sugar and Cinnamon and mix.
Beat the egg with the milk, then lightly whisk with the flour until smooth.
Gently stir in 100g (4oz) of the raspberries.
Heat a heavy based non-stick frying pan over a medium-heat, add 2 tbs of the batter and cook until golden (30 seconds-1 minute). Flip the pancake over and cook on the other side. Set aside and keep warm.
Repeat with the remaining batter mixture. Serve with the remaining raspberries and drizzle with honey.