Raspberry ripple pancakes

Preheat the oven to 180ºC/gas mark 4. Sift the flour and baking powder into a large bowl. Make a well in the centre, add the beaten egg and milk and mix well. Chill in the fridge.

Put the sugar and half the raspberries in a pan. Gently cook over a low heat for 10 minutes, stirring, until the berries have broken down. Cool slightly, then push through a fine sieve to remove the seeds. Chill in the fridge for 5 minutes.

Mix the oats with 1 tbsp honey. Line a baking tray with baking parchment, scatter over the oats and bake for 5 minutes, until golden. Set aside.

Swirl half the chilled raspberry coulis through the chilled pancake batter. Brush a little of the olive oil in a frying pan, then add large spoonfuls of batter. Fry for 1-2 minutes until lightly browned and bubbles appear on the top, then flip over and cook for a further 1 minute on the other side. Remove and keep warm. Repeat to make 8 pancakes.

To serve, drizzle the warm pancakes with the remaining raspberry coulis, then top with the fresh raspberries, a drizzle of honey and a dollop of crème fraîche. Scatter over the crunchy honey oats and serve immediately.