- 150 g plain flour
- 1 tsp baking powder
- 1 large egg, beaten
- 100 ml semi-skimmed milk
- 2 tsp caster sugar
- 250 g raspberries, washed
- 80 g Scottish porridge oats
- 2 tbsp clear honey
- 1 tbsp olive oil, for frying
- 4 tbsp half-fat crème fraîche
Preheat the oven to 180ºC, fan 160ºC, gas 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.
Make the coulis: 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.
For the oat topping, mix the oats with 1 tablespoon of the 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 (do this in batches of 2). Fry for 1-2 minutes until lightly browned and bubbles appear on the top; flip over and cook for a further min on the other side. Remove and keep warm. Repeat to make 8 pancakes.
To serve, drizzle the warm pancakes with the remaining raspberry coulis, top with the fresh raspberries, a drizzle of honey and a dollop of crème fraîche. Scatter over the crunchy honey oats and serve immediately.