Sift the flour and baking powder into a large bowl.
Make a well in the centre, add the beaten egg and milk and mix well. Chill in the fridge.
Using a large saucepan, combine the sugar with half the raspberries.
Cook over a low heat for 10 minutes, stirring until the berries have broken down.
Cool slightly and then push through a fine sieve to create a smooth mixture.
Chill in the fridge for 5 minutes.
Swirl half the chilled raspberry coulis through the chilled pancake batter.
Dab some vegetable oil on kitchen paper and rub onto a frying pan.
Once hot, ladle in the batter to make the pancakes.
Fry for 1-2 minutes until the underside is lightly browned and bubbles appear on the top.
Flip and cook for a further minute on the other side.
Remove and keep warm. Repeat this process until the batter has been used up.
Drizzle the pancakes with the remaining raspberry coulis, topping with the fresh raspberries and a scoop of HB Raspberry Ripple Ice Cream.