Fluffy Raspberry Pancakes – Bibado


200 grams self-raising flour

100ml milk

2 eggs

10 raspberries (smashed before mixing)

1 tsp olive oil (for frying)


1) Add to a mixing bowl your eggs, flour and half your milk, and mix.

2) Continue to add milk slowly until you reach a slow running consistency.

3) Smash your raspberries using the back of a fork, then add to mixture (frozen raspberries produce a better colour).

4) Using a tbsp add two spoons of mixture onto a greased pan (repeat to make four pancakes at once).

5) Wait until the pancake bubbles slightly then flip. Cook for a further minute and serve.

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