Lightly adapted from Anne Lindsay's "Cornmeal Peach Pancakes" in Lighthearted Everyday Cooking (1991). This recipe makes about 18 5-inch pancakes, which the recipe says is 6 servings. I'll let you be the judge of that. It also lends itself well to making a half batch.
In a large bowl, mix all the dry ingredients (including the sugar) and stir well. In a smaller bowl, beat the eggs until light, then stir in the milk, vanilla extract and oil. Pour the wet ingredients into the flour mixture. Stir until incorporated; it's okay to have some lumps. Fold in the raspberries.
Heat a nonstick skillet or a seasoned cast iron pan or griddle over medium high heat until hot. Use as little additional oil as possible to grease the surface. Then drop spoonfuls of batter to form rounds (or figures that could roughly be considered round if you squint). When bubbles have formed on the surface and the underside is nicely golden brown, flip and cook until the bottom is lightly browned and the pancakes are cooked through. Hold in a warming oven until the entire batch has been made, or put directly on serving plates if your breakfast crew just can't wait!
Top with maple syrup, yogourt or a combination, according to your preference. You can never go wrong with a bit of butter either, in my considered opinion.
Cornmeal Raspberry Pancakes https://urbancottagelife.com/cornmeal-and-raspberry-pancakes/