I love cooking pancakes at the weekend, and in these times I find that is differentiates the week from the weekend. With toppings of your choice these are such an adaptable recipe to have under your belt. The first pancake is always the worst one and I constantly am adjusting the heat.

Here I have served it with caramelised banana, yogurt and a sprinkling of nuts and oats. Not shown is a drizzle of maple syrup, but honey would do. (If you want to know how to caramelize bananas then visit my You Tube channel https://www.youtube.com/channel/UCVmAXYqcjutR67m5wxKAFKg)

For portion control try using a soup ladle and aim for the middle of the pan.

Serves about 8

200g self-raising flour

1 ½ tsp baking powder

1 tbsp golden caster sugar

3 large eggs- broken into a jug and whisked

25g melted butter, plus extra for cooking

200ml milk – weigh for accuracy

5g melted butter mixed with 5g vegetable oil

Oven on at 50C – to keep them warm

Method

1. Sieve the flour, baking powder, caster sugar and a pinch of salt together in a large bowl.
2. Melt the butter on a low/medium heat – do not brown, take off the heat
3. Make a well in the centre of the flour with the back of your spoon then add the eggs, melted butter and milk.
4. Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
5. Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. (Adjust the heat if too hot).
6. When the butter looks frothy pour in rounds of the batter, approximately 8cm wide Top tip – I always make one first to get a hang of the heat
7. Cook the pancakes on their first side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.