Ingredients:

• 2 cups self-raising flour
• 1/3 cup castor sugar
• ¼ teaspoon salt
• 1 egg
• 1 ½ cups milk
• 1 teaspoon vanilla essence
• 50g butter
• 1 cup water
• 1/3 cup sugar
• 1 ½ cup frozen raspberries
• juice of half a lemon

Method:

1. Sift flour, sugar and salt into a medium bowl.
2. Make a well in the middle and add cracked egg.
3. Add milk and vanilla together.
4. With a wooden spoon, gently stir mixing in the flour and egg and slowly add milk until you have a thick batter.
5. Melt half your butter on a medium heat and drop in batter, once air holes form in the batter, flip and cook until golden.
6. Continue with remaining mixture then keep warm in a warm oven.

For your syrup:

1. Bring water and sugar to the boil, when sugar had dissolved, add raspberries and lemon juice, simmer for 3-4 minutes then remove from heat and cool slightly before serving.

Notes:

• These are a combination of a pikelet and pancake - very fluffy and delicious!
• When serving the raspberry couli I also like to serve some vanilla yogurt and when I don’t have any frozen raspberries I reach for the jam!