Raspberry Pancakes

12 ingredients
4 steps

Ingredients

  • None None For the Topping
  • 1/2 cup sugar
  • 2 tbsp raspberry jam
  • None None For the Pacakes
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tbsp sugar
  • 1 None medium egg
  • 1 1/4 cups milk
  • 2/3 cup fresh raspberries
  • None None Lemon sorbet, to serve

Directions

  1. 1
    To make the topping: Place the sugar and 1/2 cup cold water in a heavy-based pan; heat slowly. As the sugar dissolves, brush down the inside of the pan using a pastry brush dipped in cold water to prevent the sugar crystallizing.
  2. 2
    When the sugar has completely dissolved, bring to a boil, without stirring. Boil for 2 mins until the syrup is clear. Remove pan from heat; cool slightly. Warm jam with 1 tbsp water; sieve. Stir into syrup.
  3. 3
    To make the pancakes: Sift flour, soda, cream of tartar, a pinch of salt, and sugar into a bowl. Make a well; add egg. Beat egg with a whisk or wooden spoon, gradually drawing in flour from sides and adding milk. Beat until smooth. Grease a flat griddle pan or skillet; heat until hot but not smoking. Drop 4 separate tablespoonfuls of batter on to pan, allowing space to spread. Cook for 1 min until bubbles appear and batter is set. Flip; cook for 1 min. Remove; keep warm. Cook remaining batter to make 16 pancakes.
  4. 4
    Place a stack of 4 pancakes on each serving plate. Top with raspberries and a scoop of lemon sorbet. Pour over the raspberry syrup sauce; serve immediately.

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