350 g/ 12 oz/2 ½ cups self-raising gluten free flour (optional)
2 tbsp castor (superfine) sugar
2 vegan eggs
300 ml 10 ½ fl oz /1 ¼ cups vegan buttermilk
300 ml /10 ½ fl oz 1 ¼ cups whole vegan milk
75 g /2 ½ oz /2/3 cup vegan butter
175 ml / 6 fl. Oz oz / 2/3 cup raspberry jam (jelly)
1 handful fresh raspberries to garnish
1.Mix the flour, sugar and bicarbonate of soda in a bowl and make a well in the centre. Put egg in the and pour buttermilk and milk then use a whisk to gradually incorporate all the dry ingredients from round the outside.
2. Melt the butter in a frying pan, then whisk it into the batter.
Put the buttered frying pan back over a low heat.
3.Spoon approximately 2 heaped tablespoons of batter into the pan and cook for 2 minutes or until small bubbles start to appear on the surface. Turn the pancakes over with a spatula and cook through.
4.Repeat until all the batter has been used. Keeping the finished batches warm in a low oven.
5. Stack the pancakes onto warm plate and spoon over the j