Instructions

1. Combine milk, eggs, melted butter, and vanilla extract in a mixing bowl. For a basic pancake ratio, use 2 parts milk to 1 part egg, a 1/2 part butter and a dash of vanilla extract. Cool the melted butter slightly before adding it to the mixture.

2. Combine 2 parts flour, a 1/2 part of sugar and a dash of salt in a separate bowl. Add about a teaspoon of baking powder per cup of flour as well.

3. Mix the dry ingredients into the wet ingredients, stirring just enough so that everything is well combined. Avoid over-mixing, which results in tough, dense pancakes.

4. Fold in fresh or frozen raspberries gently. If you want more raspberry flavor, slightly mash the berries before folding them into the batter. There's no set amount you can use -- just fold in a handful at a time, at your discretion.

5. Heat a griddle or non-stick skillet coated with oil or butter to medium-high heat, about 375 degrees Fahrenheit if you are using a griddle.

6. Pour or ladle out the batter onto the hot griddle or skillet, making the pancakes about 4 inches in diameter. You can opt to add raspberries individually to each pancake at this time, instead of in the batter. Cook on one side until bubbles have formed all over the surface of the pancakes, which should take roughly 2 to 4 minutes.

7. Flip the pancakes over and cook for another 2 to 4 minutes, or just until the other side has fully browned. Serve the pancakes hot of the grill with butter, syrup or any other toppings you prefer.