3 tbsp natural yoghurt
Edible flowers (optional)
Measure the flour, bicarbonate of soda, salt and sugar into a bowl. Mix the egg, buttermilk, milk and butter together in another bowl. Gently whisk the wet ingredients into the dry ingredients until smooth and without any lumps.
Heat a little oil in a large frying pan. Spoon two large spoonfuls of mixture in the centre of the pan to make a large pancake measuring 14cm wide.
Fry over a medium heat for 2 to 3 minutes, then flip over to cook for another 2 minutes until lightly golden and cooked through.
Repeat with the remaining mixture.
To make the compote, melt the butter in a pan then add the berries and caster sugar. Stir over a low heat for 1 minute until the sugar has dissolved. Remove from the heat, add the raspberries and stir.
Spoon some yoghurt and compote over the toast, drizzle with maple syrup, then decorate with edible flowers (optional) for an extra-special Mother’s Day touch.