RASPBERRY PANCAKES WITH PLUM AND RASPBERRY SALAD

Step 1

1 Combine the eggs, milk, 1 cup raspberries, raspberry essence and butter in a jug and purée with a stick blender until smooth. Sift the dry ingredients together, add to the jug, then purée again.

Step 2

2 Sprinkle a large non-stick pan with cooking oil spray, then set over a moderate heat. Cook ½ cup ladles of batter for 2 minutes, then flip and cook for 1 minute on the reverse side. Repeat with the remaining batter to make 12 pancakes.

Step 3

3 Toss the plums, remaining raspberries, icing sugar, vanilla seeds and lime zest, then set aside for 5 minutes. Serve with the pancakes, maple syrup and whipped cream.