Fluffy Pancakes

1. Combine flour, sugar, baking powder, and salt.
2. Warm the milk to a temperature your finger can withstand.
3. In another bow, break in eggs, add milk, melted butter and vanilla extract, and whisk
   well.
4. Make a hole at the center of the flour mixture and pour the milk-butter- eggs mixture in.
5. Use a fork to mix the dry and wet ingredients till you have no lumps. It is important to mix well, but make sure to avoid overmixing the batter.
6. Place a pan over medium heat, brush the pan with melted butter, scoop a ladle of batter into the pan and gently spread.
7. Turn over to the other side when the edges are dry and bubbles pop on the pancake.
   Each side should be left for about 1-2 minutes before flipping.
8. Serve hot with syrup and sliced raspberries. You can also pack some pancakes in a Vaya Tyffyn lunchbox to have later.

Trivia

Raspberries are edible fruits from plants in the genus Rubus – rose family. They grow all year long and are packed with a spectrum of vitamins and minerals, including vitamin C, which is critical for the immune system.