Almond and Sultana Pancakes with Raspberries

Whisk the egg, buttermilk and vanilla extract together in a bowl, add the melted butter and stir to combine.

In a separate bowl, mix the flours, bicarbonate of soda and ground almonds together and then stir in the egg mixture and sultanas.

Heat half the oil in a large, non-stick frying pan and drop in 3-4 separate tablespoons of the batter - each will make a 10cm / 4 inch pancake, so don't overcrowd the pan. Cook for 2 minutes on each side, then remove from the pan and keep warm in a low oven while you cook the remaining pancakes. Use the remaining oil to do this.

Serve warm with the raspberries, scattered with the toasted almonds.