Ingredients:

  • 250g All-purpose flour
  • 2 tbsp Granulated sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Fine sea salt
  • 350ml Low-fat buttermilk
  • 1 Large egg
  • 45g Unsalted butter, melted and cooled
  • 1 tsp Pure vanilla extract
  • 175g Fresh raspberries
  • 120g Powdered sugar
  • 2 tbsp Whole milk
  • 0.5 tsp Food-grade rose water
  • 1 drop Pink food coloring

Instructions:

  1. Whisk together the flour, granulated sugar, baking powder, baking soda, and sea salt in a large mixing bowl.
  2. In a separate jug, whisk the buttermilk, egg, vanilla, and melted butter.
  3. Pour the wet ingredients into the dry ingredients. Gently fold until just combined — lumps are okay! Over mixing creates tough pancakes.
  4. Heat your pan over medium heat. Lightly grease with a tiny bit of butter or oil.
  5. Scoop about 1/4 cup of batter onto the pan. Immediately press 4-5 raspberries into the wet top.
  6. Wait about 3 minutes until bubbles appear and the edges look matte. Flip carefully.
  7. Cook for another 1-2 minutes until golden and springy to the touch.
  8. While the pancakes stay warm in a low oven, whisk the powdered sugar, milk, rose water, and coloring until velvety.
  9. Stack the pancakes high, drizzle with the pink rose glaze, and scatter a few extra berries on top.