Instructions

1. Lightly beat the eggs in a bowl, then add the flour and milk. Stir until you get a smooth batter.
2. Add the lemon zest, juice and vanilla. Add a small amount of soda water, then the oil and mix well. You should get a thick, but pourable batter. Rest for 10 minutes, if time allows.
3. Lightly grease a large frying pan, then heat it over medium heat.
4. Add a few ladles of the batter to the pan, letting them spread out into circles. Leave enough space between them.
5. Arrange a few raspberries on top of each pancake, then scatter some sugar on top.
6. Cook the pancakes for a couple of minutes, or until the surface is no longer runny, then using a spatula, carefully flip them over and cook for another minute or so.
7. When the raspberries have caramelized and both sides are golden, transfer the pancakes to a plate.
8. Make more pancakes with the remaining batter, greasing the pan between batches, if needed.