When I was younger I would generally end up dodging breakfast, much to my mothers frustration I should imagine. I always felt that the extra 15 minutes in bed was far more preferable!
I’m quite different now and get positively excited about the first meal of the day. Who wouldn’t get excited about the prospect of a stack of fluffy coconut and raspberry pancakes. Yeah, that bowl of corn flakes doesn’t look too great now does it?

Ingredients
serves 4
200ml buttermilk
2 eggs
1 tbsp melted butter
220g plain flour
1/2 tbsp baking powder
1 tsp bicarbonate of soda
30g desiccated coconut
1 tbsp sugar
300g raspberries

Whisk together all of the dry ingredients in a large mixing bowl. In a jug blend the buttermilk, eggs and melted butter. Make a well in the centre of the dry ingredients and pour in about half of the wet mixture. Use a whisk to stir it into the dry mixture until you have a thick smooth batter. Add the remaining wet ingredients and mix it again to thin out the batter.

Lightly grease a large frying pan and place it over a low to moderate heat. Drop spoonfuls of the batter into the pan, allowing them room to spread and place a few raspberries into each one. Cook until bubbles appear on the surface and the bottoms are golden and then carefully flip the pancakes over to cook the other side. Serve immediately with a smear of butter and a drizzle of maple syrup.