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For the pancakes:
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
For the toppings:
Fresh raspberries (about 1/2 cup)
Honey (for drizzling, about 2-3 tablespoons)
Optional: a sprinkle of powdered sugar for extra sweetness
Make the pancake batter:
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined (it’s okay if there are a few lumps).
Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook for about 2-3 minutes on each side, or until golden brown and cooked through. Flip the pancakes when you see bubbles forming on the top.
Assemble the pancakes:
Stack the pancakes on a plate.
Top with fresh raspberries and drizzle with honey. You can add a little powdered sugar if you like your pancakes extra sweet.