Sunny Priyan
1 cup all-purpose flour, 2 eggs, 1 cup milk, 2 tbsp melted butter, 1 tbsp sugar, 1 tsp vanilla extract, 1 cup fresh raspberries, 2 tbsp sugar, 1 tbsp lemon juice (optional).
In a bowl, whisk together the flour, eggs, milk, melted butter, sugar and vanilla extract.
Heat raspberries and sugar in a saucepan over medium heat, stirring until they break down into a sauce (about 5 minutes); add lemon juice if desired, then set aside to cool.
Heat a non-stick pan, grease lightly, pour in batter, swirl to cover, and cook for 1-2 minutes on each side until golden brown.
Preheat your oven to 300°F (150°C). Bake for 15-18 minutes. Prepare the strawberry filling by creaming butter, powdered sugar, strawberry puree, and vanilla extract until smooth.
Dust with powdered sugar, add whipped cream if desired, and serve with extra fresh raspberries on top.