Fluffy pink raspberry pancakes

• self-raising flour↗160g g
• baking powder↗2 tsp tsp
• granulated sugar↗2 tbsp tbsp
• raspberries↗125g g

  (use frozen when out of season)

• eggs↗2
• butter↗25g g

  melted, plus a little extra for frying

• milk (dairy or plant)125ml ml
• pink or red food colouring

  (optional)

• melted white chocolate
• fresh raspberries or raspberry sauce↗
• mini marshmallows
• maple syrup↗

Step-by-step instructions

1. 1

   Combine the flour, baking powder, granulated sugar, raspberries, eggs, butter and milk in a blender and blend until a smooth batter. If you want the pancakes to have a bright pink colour, you can add a little pink or red food colouring. The batter can be prepared in advance, up to one day, and stored in the refrigerator until use.

2. 2

   Melt a piece of butter in a pan over medium heat. Spoon 2 generous portions of batter onto the pan so that they touch each other. Using a spoon, spread the batter downwards, forming a heart shape. If desired, you can use a metal heart‑shaped mold or a spray bottle for a neater shape. Fry the pancakes 2‑3 minutes until the bottom is golden, then flip and fry a few more minutes. Transfer them to a baking sheet and keep warm in a low‑temperature oven. Between each new batch, wipe the pan with a paper towel, melt a little more butter and continue frying until the batter is finished.

3. 3

   Serve the stack of pancakes with any favorite toppings; we used melted white chocolate, raspberry sauce, mini marshmallows and maple syrup.