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- Step 1
Whisk buttermilk, egg and vanilla in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in caster sugar. Make a well in centre. Using a metal spoon, stir in milk mixture until just combined. Add raspberries and chocolate. Fold to combine.
- Step 2
Heat a non-stick frying pan over medium-low heat. Brush pan with butter. Using 1 tablespoon mixture per pancake, cook 5 pancakes for 2 to 3 minutes or until bubbles appear on surface. Turn and cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture, brushing pan with butter between batches.
- Step 3
Dust pancakes with icing sugar. Serve with raspberries.