- 125g fresh raspberries
- 1 tbsp caster sugar
- 100ml double cream, whipped
- Icing sugar, to dust
- Press 100g raspberries through a sieve, or pure in a blender. Place in a small pan with the sugar and cook over a low heat until the sugar dissolves.
- Spread cream and raspberry sauce onto one half of a pancake, add a few raspberries, fold and top with a raspberry or two.
- Dust with icing sugar, drizzle with raspberry sauce and serve.