Deliciously light and fluffy with the lovely tangy you get from fresh raspberries as you bite through to the centre.
You can enjoy them as they are or spread a little butter on top.
Great eaten warm or cold and the perfect addition to the lunchbox.
INGREDIENTS
1 1/2 Cups Self Raising Flour
1/2 Tsp Bicarbonate Soda
3 Tbs Brown Sugar
1 Cup Milk
1 Tbs White Vinegar
1 Egg
Fresh Raspberries
LET’S PUT IT ALL TOGETHER
1. Place ingredients as listed in order into a large bowl, except for the raspberries. Using a whisk, whisk until smooth. Leave to sit for 5 minutes.
2. Pre-heat a large non-stick frypan over a medium heat. Spray with a little cooking oil and then spoon the mixture onto the frypan. You can make four at once. Leave to cook until bubbles form on the surface then gently press an opened up raspberry on to the batter. Flip and cook for a further minute before removing. Repeat until all the mixture is cooked.
Alternatively, the mixture can sit covered in the fridge for up to 3 days. Give it a mix before using.
Allow to cool before transferring to the lunchbox or placing into zip lock bags for freezing.
Makes approx 20
Freezer friendly: once cooled place into zip lock bags and freeze for up to 3 months. When ready to use remove from the freezer and place into the lunch box. They will defrost by morning tea.
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