200mL whole milk
1 Tbs herb- or flower-infused vinegar
25g butter, plus extra for cooking and serving
180g plain flour
1 egg, beaten
3/4 tsp bicarbonate of soda
90g raspberries
Honey, golden syrup or maple syrup for drizzling
Vinegar Variation:
Try honey vinegar, cider vinegar or white wine vinegar.
Stir together the milk and vinegar in a bowl or jug and set aside. Melt the butter and set aside to cool.
Sift the flour into a large mixing bowl, then use a hand whisk to mix in the melted butter and the milk and vinegar mixture until you have a smooth batter. Then whisk in the egg. The batter can be made to this point a couple of hours before using.
Just before you’re ready to start cooking, whisk in the bicarbonate of soda then gently fold through 70g of the raspberries, keeping the rest for serving.
Grease a frying pan or griddle with a small knob of butter and heat it until good and hot. Make a pancake by dropping 1 tablespoon of the batter into the pan and then repeat, doing four or five pancakes at a time. Allow to cook for a couple of minutes until bubbly and puffed up and the underside is golden brown. Flip them over and repeat on the other side. Keep the pancakes warm while you finish the rest (adding more butter to the pan as necessary), building up stacks of pancakes as you go with a little butter, a few raspberries and a drizzle of honey or syrup between each layer.
Credits: The Vinegar Cupboard by Angela Clutton is published by Absolute Press ($36.99) Out now!
