Raspberry pancakes

The first dish I made using the freshly picked raspberries was raspberry pancakes.

I probably don't have to say it, but they were delicious. The recipe is from Vegetarian Cooking for Everyone.

Ingredients
1-1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon nutmeg
2 eggs
3 tablespoons melted butter or oil
1-1/2 cups milk
1 teaspoon vanilla

In a large bowl, measure dry ingredients and whisk together. In a small bowl, beat eggs, then blend in the other wet ingredients. Pour the wet into the dry and stir until just combined.

Heat a frying pan over medium heat and melt a little bit of butter in it. Pour 1/4 cup batter per pancake and add 1/2 cup chopped raspberries while the first side is cooking. When fine bubbles start to form, flip the pancake and cook another minute or so.