Fluffy Pink Raspberry Heart Pancakes

Place the self-raising flour, baking powder, caster sugar, raspberries, eggs, melted butter, and milk into a blender. Blend on high until the mixture forms a completely smooth, pink batter. If you prefer a more intense, vibrant color, add a few drops of pink or red food coloring and pulse again.

Heat a non-stick frying pan over medium heat and melt a small knob of butter. To create heart shapes, spoon two generous circles of batter into the pan so they are just touching. Use the tip of the spoon to drag the batter from the center of the circles down into a point at the bottom. For more precision, you can use a squeeze bottle or place a greased metal heart-shaped cookie cutter directly into the pan.

Cook the pancakes for 2–3 minutes until the edges are set and small bubbles appear on the surface. Carefully flip them over and cook for another 1–2 minutes until the underside is golden and the pancake is cooked through.

Transfer the cooked pancakes to a baking tray and keep them warm in a low oven while you finish the rest of the batter. Wipe the pan with kitchen paper between batches to prevent the butter from burning, then add a fresh knob of butter for the next set.