Melt the butter in the microwave or on the hob. Place in a jug with the yogurt, egg and vanilla extract and mix well.
Add the flour and bicarbonate of soda to another bowl. Pour the yogurt mixture into the flour and mix everything together. Add most of the raspberries and stir.
Heat the oil and knob of butter in a frying pan until the butter just starts to bubble. Drop spoonfuls of the batter into the pan, spaced well apart so they don’t stick together. Cook for 2 minutes until you start to see bubbles rise to the surface. Slide a palette knife under each pancake and quickly flip over. Cook for a few more minutes and then put on a plate. Cook the remaining batter in the same way until you have a pile of pancakes. Eat with the peaches and extra raspberries.