2 tbsp caster sugar
1 oz Raspberries
1tbsp Whisky (a sweet Speyside Single Malt would do nicely)
2 tbsp double cream
An additional 5 fl oz for whipped cream
Mix the dry ingredients together. Add the beaten egg and gradually whisk in the milk to form a smooth batter.
Heat butter on griddle or frying pan on a medium heat and fry spoonfuls of batter until golden brown, usually I find you see bubble type holes appear on the top when the cooking side is ready to be flipped.
For the Whisky sauce heat the sugar in a pan until it melts. Add the raspberrys and whisky and cook on a high heat for l minute until the alcohol is boiled off. Reduce the heat and add the cream. Whip the remaining cream until you have soft peaks.
Assemble the pancake with whipped cream on top and then pour over the whisky/raspberry sauce – guaranteed to cheer and warm you up a cold rainy day.