- 200g raspberries
- 1 tbsp icing sugar
- Pop 150g of the raspberries and the tbsp of icing sugar in a saucepan and heat on a medium-low heat until the raspberries release their juices.
- Stir and squish them up with the spoon.
- Heat the pancakes for 30 seconds in the microwave, sprinkle with the remaining raspberries and spoon the sauce on top.