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Place the flour and sugar in a large bowl. Make a well in the centre and add the milk and egg. Stir, gradually incorporating the flour, until a smooth batter forms. Add the butter and stir until well combined. Pour into a jug.
Pour among 16 holes of 2 x 12-hole 30ml ice cube trays. Sprinkle the tops with white choc bits. Place a raspberry in centre of each and press down gently to submerge white choc bits into batter. Freeze for 8 hours or overnight.
Preheat the oven to 220C/200C fan forced. Line a baking tray with baking paper. Remove 6 frozen pancake cubes and place on the lined tray, allowing room for spreading. Bake for 10-12 minutes or until golden around the edges. Drizzle with maple syrup to serve.
Watch our step-by-step video below to see how to make these Ice-cube tray mini raspberry and white chocolate pancakes.