Tip the flour, baking powder, sugar, raspberries, eggs, butter and milk into a blender and whizz to a smooth batter. If you want your pancakes to have a vibrant pink colour, you can add a little pink or red food colouring. The batter can be made up to a day ahead and kept chilled until needed.

Melt a knob of butter in a frying pan over a medium heat. Spoon 2 generous blobs of batter into the pan, so they are touching. Use the spoon to drag the batter into a point at the bottom, creating a heart shape. You can use a heart-shaped metal cookie cutter or a squeezy bottle for a neater shape, if you like. Cook the pancakes for 2-3 mins, until cooked on the underside, then flip them over and cook for another couple of mins. Transfer to a baking tray and keep warm in a low oven. Clean the pan with a little kitchen paper between each new batch of pancakes, melt some more butter and continue cooking until the batter has been used up.

Serve a stack of pancakes with any toppings you like, we’ve used melted white chocolate, raspberry sauce, mini marshmallows and maple syrup.