2 cups plain flour
4 medium eggs (separated)
1 cup milk
1 cup of pureed banana
knobs of butter
1 tsp of vanilla extract
pinch of cinnamon
syrup (optional)

1 First of all mix the egg whites until they are stiff and place in the fridge.

2 In a bowl mix together the milk, egg yolks and flour, then add the banana and mix again well. Add a pinch of cinnamon, vanilla and mix well.

3 Get a large frying pan / skillet and melt a knob of butter ensuring pan is coated well.

4 Fold 4 tablespoons of the egg white into 1 cup of pancake batter and then pour into the frying pan. Cook for approximately 2-3 minutes each side or until golden brown and repeat process until all the batter mix has been used. Simple and delicious!

1 cup plain flour, sifted
1¼ tsp baking powder
1 tbsp caster sugar
salt, to taste
½ cup milk
¼ cup water
2 eggs, whisked
A few drops of vanilla extract, optional
oil, for brushing the pan

1. Combine the flour and baking powder in a large bowl. Mix in sugar and salt.

2. Pour in the milk and water. Combine with a balloon whisk. Add the eggs. Don’t over stir, just combine all ingredients. Rest for 10 minutes.

3. Turn on the electric pancake pan according to the manufacturers instructions. Brush a bit of oil on the pan. Pour in about one tablespoon of batter into each hole. When bubbles appear, bottoms turn lightly brown, use a skewer or spoon to flip over and cook the other side. They should be cooked until both sides are golden brown.

4. Transfer onto a serving plate, served with maple syrup or honey, sprinkle icing sugar on top.

Note: The batter should be runny or else the fried pancakes won’t be soft otherwise. Add water if the batter is too thick. You might like to add some fillings between two pieces of pancakes, like jam or fruits.

1 To make these delicious pancakes put the buttermilk, butter, egg and vanilla essence in a bowl and whisk together.

2 Sift in the flour, salt, baking powder and then stir, make sure not to over blend as the batter should be lumpy. Add the mashed bananas and blueberries.

3 Heat the vegetable oil in a frying pan over a medium heat. Add 60 ml (1/4 cup of batter to the pan for each pancake). Cook for around 3 minutes until the pancakes are a nice golden brown colour on the bottom, turn over and cook for 1 further minute. Repeat process with the rest of the batter mixture.

4 Serve the blueberry pancakes immediately and drizzle with maple syrup should you wish.

2 cups (250g) all-purpose flour
1/4 (50g) cup sugar
2 (30g) tablespoons baking powder
1 teaspoon salt
2 eggs
1 1/2 (355ml) cups milk
1/4 cup (60g) vegetable oil
1/2 cup (85g) miniature chocolate chips

1. In a large bowl mix together the flour, sugar, baking powder and salt.

2. In a separate bowl combine the eggs, oil and milk, then add to the dry ingredients and mix well. Gradually stir in the chocolate chips.

3. Lightly grease either a hot griddle or hot frying pan.

4. Pour the pancake batter mix by 1/4 cupfuls onto the griddle / frying pan. When the pancake starts to form bubbles on top turn over and cook the other side until golden brown.

5. These pancakes can be served either by themselves of with ice-cream or maple syrup poured over them.

1 large free range egg
100g plain flour
1/2 pint milk
pinch of salt
butter for frying

1 In a large bowl sieve together the flour and salt. In the centre of the flour make a well, and break the egg into it. Add half of the milk and whisk to form a smooth batter. Slowly mix in the remainder of the milk.

2 In a frying pan heat a knob of butter and add two tablespoons of the batter mix and swirl it around the pan so it coats the base.

3 Cook for a minute or so until the pancake bubbles, then toss the pancake in the air and cook the other side.

4 Serve at once or stack up to keep them hot before you serve them.

3/4 cup flour
1 cup milk
2 eggs
1/2 pound lean bacon
1 small can of corn niblets (optional)
salt and pepper

1. Preheat oven to 200C.

2. Cut the bacon into small pieces and cook in a frying pan / skillet until nice and crispy, drain off any excess grease and keep it to one side.

3. Sift flour into a bowl and add half the milk, stir until smooth. Next add the eggs and remaining milk and beat till the batter is smooth. Season lightly with salt and pepper.

4. Spoon 2 teaspoons of the bacon grease into the bottom of the baking dish or pie plate. Place the bacon and corn into the bottom of the dish and carefully pour the batter over.

5. Bake in the oven for around 20-30 minutes or until the pancake is set and the top is golden brown.

8 pancakes (ready made)
450g cooked British turkey breast, thinly sliced
175g brie, thinly sliced
200g jar cranberry sauce
Large handful fresh rocket leaves

1 Divide the cooked turkey slices, brie slices and a spoon of cranberry sauce between each of the pancakes.

2. At this stage you can pop them in a warm oven to heat through 170°C/Gas mark 5 for 10-12 minutes or microwave on high in batches for a 1 minute.

3. Scatter over the rocket leaves and serve immediately.

100g plain flour
1 free range egg
300ml low fat milk
dash of vegetable oil
pinch of salt
275g morello cherries in syrup
420g pineapple pieces in syrup (drained)
200ml double cream

1. In a large bowl place the flour and then add the salt, egg and gradually beat in the milk.

2. Heat a little oil in a frying pan, ensuring oil is coating all the base.

3. Add enough batter to thinly coat the pan. Cook for 1-2 mins or until golden, flip over and cook the other side. Repeat process with remaining batter, stack them and keep them warm.

4. In another pan place the cherries with 4tbsp syrup and pineapple pieces. Heat for approx 4 mins. Remove fruit with a slotted spoon, divide the fruit between all pancakes and roll each one.

5. Serve with double cream. Delicious.

1 cup plain flour
1 large egg
1 cup milk
handful of finely chopped apricots
knob of butter

1. This quick simple apricot pancake recipe can be made in minutes. Firstly sift the flour in a small bowl, add the large egg and mix with a fork.

2. Add the milk and keep stirring until nice and smooth, then add the chopped apricots and stir well.

3. In a small frying pan add the knob of butter and melt. Once pan is hot add the apricot pancake mixture (your desired amount), cooked on each side for around 2-3 minutes until nice and golden on each side.

4. Serve once cooked. These are also tasty with maple syrup on top should you wish.