Raspberries & Cream Pancake Filling


  • 125g fresh raspberries
  • 1 tbsp caster sugar
  • 100ml double cream, whipped
  • Icing sugar, to dust


  1. 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.
  2. Spread cream and raspberry sauce onto one half of a pancake, add a few raspberries, fold and top with a raspberry or two.
  3. Dust with icing sugar, drizzle with raspberry sauce and serve.