Put all the pancakes’ ingredients to a food processor and process till combined. Alternatively – use a hand mixer or a whisker.

Smear a medium size frying pan with oil (you can do it by putting a drop of oil on the pan and smearing it with a folded kitchen paper) and heat it; fry pancakes*. From the above proportions you will probably make more than 8 pancakes so you can serve the rest with any other filling.

To make the filling, melt the white chocolate in a bowl set over a pan of boiling water (the bowl should not touch the water, no water should get into the bowl with chocolate either), stir and cool down.

Whip the double cream till stiff and when the chocolate is cool, mix together.

To serve the heart-shaped pancakes, place one on a serving plate, cover with a quarter of the filling, put some cut raspberries on top and cover with the second pancake, decorate with more raspberries.