1 1/4 cups + 1 tablespoon all-purpose or whole wheat flour (sifted is best)
2 tablespoons sugar
2 teaspoons baking powder
1 dash of salt
1 1/4 cups water
Just short of 1 tablespoon oil (canola, vegetable or olive oil works best)
A pint or so of fresh raspberries (can't be frozen)
Mix all the ingredients (raspberries excluded) in to a medium-large bowl.
Heat frying pan and add your choice between olive oil or earth balance buttery spread. The earth balance creats a slightly more savory, lighter in color but heavier in crunch pancake while the olive oil leaves a more neutral to sweet, golden brown pancake with little to no crispness.
Once your pan is nice and hot pour one pancakes worth of batter into the pan. Let the pancakecook for a few seconds then take the raspberries, tear them in half and place the halves into the batter on the griddle pushing them in slightly. Bubbles should start to rise if you are using oil in the batter as the pancake cooks, if you are using earth balance, this may not happen. Once the bubble are rising or if your using earth balance, once the edges of the pancake are just starting to lift of the pan, you may flip the pancake then cook until done.
Repeat with the rest of the batter then serve fresh with whatever other toppings you like to add.