Cooking instructions

1. Start by washing the raspberries before adding them to a saucepan over a low heat along with the caster sugar.
2. Strain out any liquid and remove any seeds from your mix. 
3. Reduce until the mix has a thick syrup consistency and add the Chambord.
4. Place the buttermilk pancake mix in to a non stick pan
5. Place 3/4 fresh raspberries inside each pancake and cook on a medium heat until small bubbles have formed on top of the mix, for around 5/6 minutes.
6. Flip each pancake and cook for another 2 minutes.
7. Serve with raspberry ripple ice cream and top with your Chambord syrup.