Baked raspberry pancake

• 500 ml milk
• 2 eggs
• 1 cup normal flour
• 1/4 cup melted butter or olive oil
• 2 tbsp sugar
• A pinch of salt
• 1/2 tsp vanilla essence or powder
• Topping: some fresh or frozen raspberry and some sugar

Pre-heat oven to 200-225 C.
Using wooden spoon or egg whisker, quickly mix everything in a bowl (except the raspberries and sugar for topping) until well combined (about 1 min).
Pour the mixture into a baking dish lined with parchment paper. I used 33 x 30 cm size. Make sure it is not too thick.
Sprinkle some raspberry and sugar on top.
Bake for about 20-30 min or until brown.
Serve with honey or any kind of jams.