1. Mix the flour and baking powder in a mixing bowl with a pinch of salt. Whisk together the eggs, melted butter, milk and 1½ tsp vanilla in a jug, then slowly whisk into the flour mixture to make a thick, mostly-smooth batter. Don’t overmix or the pancakes won’t puff up – a few lumps are fine.
2. Heat a large, nonstick frying pan over a low-medium heat and brush with a little oil. Pour a third of the batter into the pan to make a large pancake about 18cm wide. Cook for 2-3 mins, or until tacky at the edges and bubbling. Use two spatulas to flip, then cook for another 1-2 mins until golden. Repeat with the remaining batter to make 3 pancakes, brushing with a little more oil between each. Place on a board and leave to cool completely.
3. Meanwhile, whisk together the remaining butter, the icing sugar, 1 tsp vanilla extract and 2 tbsp milk with an electric whisk until light and fluffy. Spoon into a piping bag fitted with a wide star nozzle.
4. Spread a little buttercream onto two pancakes, then pipe swirls around the edges. Spoon 2 tbsp jam into the centre of each, encouraging it to drip between the swirls a little. Cover the third pancake with swirls of buttercream.
5. Transfer one jammy pancake to a serving plate, top with the second, then carefully place the third pancake on top. Dot with a little more jam, then top with the raspberries and scatter with hundreds & thousands, if you like, to serve.
Tip: Freeze undecorated pancakes and buttercream separately.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.