COOKING INSTRUCTIONS
- 1 Sift the flour and baking powder together into a bowl, add the sugar and Cinnamon and mix.
- 2 Beat the egg with the milk, then lightly whisk with the flour until smooth.
- 3 Gently stir in 100g (4oz) of the raspberries.
- 4 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.
- 5 Repeat with the remaining batter mixture. Serve with the remaining raspberries and drizzle with honey.
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 205 |
| TotalFat | 6.5 |
| SaturatedFat | 0.5 |
| Salt | 0.4 |
| Carbohydrates | 42 |
| Fiber | 1.5 |
| Sugar | 21.5 |
