Place the egg yolks and milk in a medium bowl then mix thoroughly. Sift over the flour, caster sugar and salt then combine well.
Whisk the egg whites in a clean glass bowl until they form soft peaks, then fold into the flour mixture gently. Carefully fold in the raspberries.
Heat the oil in a frying pan over medium high heat. Drop 2 tablespoons of the mixture into the frying pan for each pancake. Cook for 2 minutes or until golden brown. Flip and cook for a further minute on the other side.