Raspberry & Lemon Curd Fluffy Pancakes

In a large mixing bowl, sift together the plain flour, baking powder, salt, and caster sugar.

In a separate bowl, whisk together the eggs, low-fat sour cream, and vanilla bean paste until well combined.

Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; it's okay if the batter is a little lumpy.

Gently fold in the fresh raspberries, being careful not to break them up too much.

Heat a non-stick frying pan or griddle over medium heat and lightly grease it with cooking spray or a little butter.

Once the pan is hot, pour a small amount of batter onto the pan to form each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.

Once all the pancakes are cooked, stack them on a plate and drizzle each pancake with a little lemon curd.

Dust the pancakes with icing sugar before serving.

Serve the Raspberry & Lemon Curd Fluffy Pancakes warm and enjoy!