Raspberry topped pancakes can be stored in the refrigerator for up to 3 days. To reheat, place the pancakes in a toaster oven ...

Heat the butter in a pan over a medium heat. Pour out any excess into a small bowl so that you can use it again for the next pancakes. Spoon a generous dollop of the batter onto the hot pan.

I had them with a little butter, raspberry compote and syrup, but you could have lots of different tasty sweet and savoury combinations. This savoury pancake sees ingredients such as cabbage ...

Try topping the nut butter pancakes with raspberry jam or strawberry compote for a PB&J effect. A bit of grated orange or lemon zest brightens up a morning pancake stack with minimal effort.

Continue cooking until pancake is cooked all the way through, about 10 minutes longer. Uncover and top with butter and maple syrup. Serve directly from the pan, cut into wedges.