For the raspberry sauce:
200g frozen raspberries
90g caster sugar (you may need a little more if the raspberries are very tart)
2 tbsp water
Zest of 1 orange (optional)

For the pancakes:
230g self-raising flour
Pinch of salt
¼ tsp bicarbonate of soda
1 tbsp caster sugar
2 large eggs
200ml buttermilk
Butter, for cooking

1. For the raspberry sauce, place all the ingredients in a small pot and bring gently to the boil. Cook for 2-3 minutes or until the sugar has dissolved. Remove from the heat and set aside.
2. For the pancakes, sift the flour, salt, bicarbonate of soda and sugar into a large bowl and make a well in the centre. Add the eggs and buttermilk and whisk until smooth. Add a little more buttermilk if needed.
3. Heat a heavy-based pan over a medium-high heat and add some butter. Add a ladleful of the batter and cook for about two minutes until bubbles start to appear in the centre of the pancake. Flip and cook for one minute longer.
4. Transfer to a plate and keep warm while you repeat with the rest of the batter.
5. Stack the pancakes and serve with the raspberry sauce.

Per serving 457kcals, 8.8g fat (4.4g saturated), 84.6g carbs (38.9g sugars), 11.1g protein, 3.8g fibre, 0.125g sodium