Serves 4

1. Pre-heat the oven to 150°C/300°F/Gas mark 2
2. Place flour, baking powder and salt in a large bowl and mix. Make a well in the centre and add the egg, sugar, Breakfast Milk and butter. Use an electric or manual hand whisk and beat to a smooth batter. Now pour the batter into a jug.
3. Brush a heavy frying pan or griddle with some of the oil and heat on a high setting.
4. Drain the raisins and set aside. Now pour enough batter into the pan to make 9cm (4inch) diameter pancake and immediately sprinkle some raisins into the batter before it sets. Turn the pancake over and cook for about 2 minutes or until golden brown on both sides. Press down with a palate knife or slice to make sure the pancakes are cooked, then transfer to an ovenproof plate and keep warm in the oven whilst you use the rest of the batter.
5. Serve warm drizzled with either maple syrup, honey or fruit compote.