The first 6 ingredients all your 'dry' ingredients. Mix them all together except the maizena. In a separate bowl mix the rest of the ingredients these are your 'wet' ingredients. Except the raspberries.
Coat the raspberries with maizena in a strainer/colander over the sink.Pour the coated raspberries into the dry ingredients and make a well/hole in the center.
Now pour the wet ingredients into the hole and using a whisk or wooden spoon give it a good mix getting everything combined.If you find the batter a little thick add a dash more milk. Use a small measuring cup and drop a spoonful of milk at a time so that you don't add too much.Heat a non stick pan when its hot drop the heat down one bar.
Drop a small amount of batter into the pan. Use a small measuring cup and add batter into it but don't fill it, make it half. Rather start with smaller amounts of batter.When bubbles appear on the top of the pancake its time to flip it over.
With an egg lifter slide it in underneath the pancake and flip.Halfway through you batter, drop the heat more because the pan is now very hot and can start burning the pancakes.Serve with raspberries and honey.
