Try this yummy pancake recipe donated by blogger Vicki Psarias

Raspberry pancakes

Vicki Psarias, who blogs at, has kindly donated this wonderful pancake recipe, just in time for Pancake Tuesday.


  • 200g plain flour
  • 400ml milk
  • 2 free range and organic medium eggs
  • 50g unsalted butter, melted plus extra for frying
  • 15g caster sugar
  • a pinch of salt
  • 150g raspberries (or blueberries, strawberries, lemon rind and sugar or a combination)
  • 2 lemons, rind grated then cut into wedges, to serve
  • 4 tbsps caster sugar for sprinkling


1. Put the sifted flour, eggs, melted butter, caster sugar and salt in a large mixing bowl. Mix gently, then whisk in the milk until you have a smooth batter with no lumps. Cover and rest in the fridge for 30 minutes.

2. Stir the batter gently before using.

3. Put a little butter in a non-stick frying pan set over a medium heat and let it melt (not smoking) and coat the pan.

4. Using a ladle, pour a 13 cm circle of batter into the pan and evenly spread a quarter of the raspberries on top of the pancake.

5. Cook for 2 minutes or until the pancake is golden brown on one side. Gently lift the edges with a small palette knife until you can feel it is completely detached from the pan and flip the pancake over. Cook the other side for a further 2 minutes.

6. Lift the pancake from the pan and turn it over on to a serving plate. Scatter with lemon rind and some of the caster sugar and serve with a lemon wedge.
Repeat until you cook all four perfect pancakes.

Use Vicki's recipe to raise money

Find out how to use pancakes to help the most disadvantaged children.

Thank you

Thank you to Vicki Psarias, who blogs at, for kindly donating this recipe.

Vicky Psarias