These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk ...

This recipe’s thick raspberry syrup adds antioxidants to an already healthy set of pancakes. Photograph by Ali Eaves. Who doesn’t love pancakes on a weekend morning? We certainly do—but they always ...

Heat the oven to 275 degrees. In a medium bowl, whisk together the all-purpose flour, rye flour, sugar, baking powder, baking soda and salt. In a second bowl, whisk together the milk, eggs and butter.

Mash 50g of the raspberries until a complete mush and set aside. You can either use oat flour or liquidise the porridge until it looks similar to flour. Place the oats in a large bowl and add the ...

1/ Sieve flour, baking powder and sugar into a medium bowl. 2/ Add Chia seeds, milk, yoghurt, eggs and melted butter. Whisk lightly until smooth. Fold in raspberries. 3/ Place a large non-stick frying ...

1. Place a platter in the oven and heat it to 250 degrees. As you make the pancakes, put them on the platter so that they stay warm until you're ready to serve. 2. Prepare the pancake batter. Put the ...

First, make the raspberry butter. Put the butter into a clean bowl and beat using a wooden spoon until light and slightly paler in colour. Using the back of a fork, slightly mash the raspberries and ...

FANCY something more adventurous than lemon and sugar this Shrove Tuesday? Here food bloggers suggest some alternative ways to get into a flip for Pancake Day, including healthy, gluten-free banana, ...

Sometimes you'll have hours to spend in the kitchen making ludicrously-complicated recipes involving umpteen processes and hard-to-find ingredients. At other times, you'll just want to make some posh ...