These light and fluffy treats are ideal for breakfast, with some of your favourite fruits and yogurt, or on their own as a snack. They’re so quick and easy to make you could even get your little chefs to help. We’re confident you will love these, but remember you can always change it up a bit and add blueberries or strawberries... the choice is yours.


  • 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.