Ingredients

• 150g/5½oz clear honey
• 150g/5½oz frozen (or fresh) raspberries
• 100g/3½oz porridge oats (not instant
• use gluten-free oats if required)
• ¼ tsp sea salt flakes
• 1 tsp baking powder
• 1½ tsp ground cinnamon
• 100ml/3½fl oz oat milk
• or any other sort you wish
• 1 free-range egg
• 1 tsp vanilla paste or extract
• 1 tsp sunflower oil

Directions

• Warm the honey and raspberries in a small saucepan over a medium heat
• stirring frequently
• until the raspberries have thawed (if using frozen). This shouldn’t take more than 3 minutes or so. Take the pan off the heat.
• Put the oats and salt in a blender or a food processor with the small bowl fitted
• and process until you get the consistency of flour
• a mealy flour to be sure
• but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon.
• In a measuring jug
• whisk together the milk
• egg and vanilla
• and then stir the wet mixture into the dry
• until thoroughly combined. If the batter thickens too much
• add more milk. And do not let this batter rest
• as otherwise it will thicken too much.
• Pour ½ a teaspoon of oil onto a smooth
• non-stick griddle (or large cast-iron or heavy-based frying pan) and
• with a piece of kitchen roll
• smear it over the whole surface. Put the griddle on a medium heat and
• when hot
• add the batter
• using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time
• and they will need around 2 minutes a side. Generally
• when cooking pancakes
• you turn them over when you see bubbles coming to the uppermost side
• and while that still holds true
• the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked
• and then when it is
• flip it
• and the rest of the pancakes
• over and cook for another 2 minutes. As always
• do not press down on the pancakes as they cook
• and do not flip them more than once. When you’ve cooked the first 4
• pile them on a plate
• and cover with a clean tea towel
• then oil the pan again and proceed as before.
• Serve immediately – the oats carry on drinking up liquid
• and the pancakes will dry on standing – with the warm raspberry honey poured on top.