Fluffy pink raspberry pancakes
Serves 4
Easy
Prep:
Cook:
Treat your loved ones to a stack of our heart-shaped fluffy raspberry pancakes this Valentine's Day. Top them with fresh raspberries and your favourite sauces
Skip to ingredients
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- 160g self-raising flour
- 2 tsp baking powder
- 2 tbsp caster sugar
- 125g raspberries(use frozen when not in season)
- 2 eggs
- 25g buttermelted, plus a little extra for frying
- 125ml dairy or plant milk
- pink or red food colouring(optional)
To serve
Nutrition: per serving
- kcal338
- fat13g
- saturates7g
- carbs44g
- sugars13g
- fibre3g
- protein9g
- salt1.28g
Method
step 1
Tip the flour, baking powder, sugar, raspberries, eggs, butter and milk into a blender and whizz to a smooth batter. If you want your pancakes to have a vibrant pink colour, you can add a little pink or red food colouring. The batter can be made up to a day ahead and kept chilled until needed.
step 2
Melt a knob of butter in a frying pan over a medium heat. Spoon 2 generous blobs of batter into the pan, so they are touching. Use the spoon to drag the batter into a point at the bottom, creating a heart shape. You can use a heart-shaped metal cookie cutter or a squeezy bottle for a neater shape, if you like. Cook the pancakes for 2-3 mins, until cooked on the underside, then flip them over and cook for another couple of mins. Transfer to a baking tray and keep warm in a low oven. Clean the pan with a little kitchen paper between each new batch of pancakes, melt some more butter and continue cooking until the batter has been used up.
step 3
Serve a stack of pancakes with any toppings you like, we’ve used melted white chocolate, raspberry sauce, mini marshmallows and maple syrup.
