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Trader Tom's Raspberry Pancakes with Raspberry Couli

Serve these up for a weekend brunch, or for dessert.

1 cup self raising flour
1 tablespoon sugar
1 egg, lightly beaten
1 tablespoon butter, melted
1 cup milk (or 
½ milk and ½ yoghurt)
1 cup Trader Tom's raspberries
Icing Sugar
For the Raspberry Couli 

1 cup Trader Tom's raspberries
1 tablespoon icing sugar

TT Raspberry
Place the flour and sugar in a bowl and stir well.
In a separate bowl whisk together the egg, melted butter and milk.
Add to the flour mixture, and stir to just combine.
Fold in the raspberries.

Heat a frying pan to a moderate heat.  Brush with melted butter or oil.  Pour ¼ cup of the pancake batter into the frying pan.  Cook until bubbles appear on the top - about 2-3 minutes.  Turn and cook for another minute.  Keep warm in the oven until all the pancakes are cooked.

Serve dusted with icing sugar and Raspberry Couli.

For the Raspberry Couli:  Warm the raspberries with the icing sugar for 2-3 minutes until the raspberries have softened and the juices run.  Stir well to extract as much juice as possible.    Strain through a sieve, pressing the puree to get as much through as possible.  Pour the Couli into a jug to serve.


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