Sunny Priyan
1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 cup milk, 1 egg, 2 tbsp butter, 1/2 tsp vanilla extract, 1/2 cup fresh raspberries.
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In a bowl, mix the flour, sugar, and baking powder. Stir to mix evenly.
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In a bowl, whisk together the milk, egg, melted butter, and vanilla extract.
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Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
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Gently fold the raspberries into the pancake batter, being careful not to crush them too much.
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Cook pancakes on a greased skillet over medium heat until golden and bubbly on both sides. Serve hot!
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