Hot Cross Pancakes

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, mixed spice, and nutmeg.
2. Make a well in the centre of the dry ingredients.
3. In a separate bowl or jug, whisk together the a2 Milk® Full Cream, melted margarine, vanilla extract, and egg.
4. Pour the wet ingredients into the well. Stir gently until just combined — a few lumps are fine. Do not overmix.
5. Fold in the raisins. Let the batter rest for 5 minutes.
6. Heat a non-stick frying pan or griddle over medium heat. Lightly grease with margarine or oil.
7. Pour 1/4 cup batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
8. Flip and cook for a further 1-2 minutes until golden brown and cooked through.
9. Repeat with remaining batter, keeping cooked pancakes warm.

For the cross (optional):

1. Whisk together the icing sugar and 1-2 tsp a2 Milk® Full Cream until smooth and pipeable.
2. Transfer to a small piping bag or zip-lock bag with the corner snipped.
3. Pipe a cross onto each pancake.

To serve:

1. Stack pancakes and top with fresh blackberries and a drizzle of honey. Serve immediately.