• If using frozen raspberries, do not thaw them. Keep them in the freezer until the last minute, since adding them frozen to the batter keeps their shape intact.

Make the pancake batter:

• In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle by pushing the ingredients to the sides, then pour in the milk, egg, butter, and vanilla. Use a fork to whisk the egg, right in the bowl, then mix it with the other liquid ingredients. Mix from the outside of the bowl in to incorporate everything into a thick batter.
• Add the raspberries to the bowl and gently fold them into the batter with a rubber spatula. This light coat of batter keeps them from burning when you flip the pancakes over.

Cook the pancakes:

• Heat a large non-stick pan over medium heat. Once hot, grease it with butter, oil, or spray. Immediately, pour ¼ cup of batter onto the greased pan. I usually use the back of the scoop to gently spread the batter and check that there’s an even amount of raspberries in each pancake.
• Cook the pancakes for about 2 minutes, until the edges look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Remove from the pan onto a plate and cover them with a kitchen towel or keep them warm in the oven on a sheet pan, at 200F while you cook the rest.

Serve & store:

• Build your stack, top with butter, syrup, and more berries. A bit of whipped cream will take these pancakes over the top.
• Refrigerate leftover pancakes in an airtight container for up to 3 days. Or, freeze them flat, then transfer them into a zip bag and keep them frozen for up to 3 months. Warm them up in the microwave for 30 seconds to 1 minute to enjoy.