For the pancakes, mix the flour, baking powder and sugar in a mixing bowl. Whisk in the eggs, milk and butter until smooth.
Heat a little oil in a non-stick frying pan and drop a large tablespoon of batter to make a round approx. 7-8cm for each pancake.
Cook until underside is golden brown and small bubbles appear on the surface (1-2 mins). Turn over and cook until the other side is golden brown.
Repeat until remaining batter is used up.
Melt butter in saucepan, add apples and cook stirring constantly for 5-6 mins until apples are almost tender. Add cornflour and sugar and bring to a simmer for 2 mins, stirring until thickened. Stir in raspberries.
Serve pancakes spread with Marmite Crunchy Peanut Butter and topped with apples and raspberries.
