Kids love pancakes and especially enjoy choosing their fillings! Make sure your frying pan is properly heated before you start cooking. You can test this by putting a small spoonful of the batter into the frying pan – it should turn golden on the underside after about 30 seconds. The batter keeps for up to 2 days in the fridge – just give it a good stir before using, and if it has thickened up, just loosen it with a splash of milk. You can also make them in advance, allow to cool and then layer up between parchment or greaseproof paper and wrap in clingfilm. They will keep for 2 days in the fridge, then reheat later in a low oven or in the microwave (they can also be frozen for up to 2 months).
350g (12oz) mixed fresh berries, such as raspberries, blackberries, blueberries and halved strawberries
6 tablespoons low fat Greek-style yoghurt
1 tablespoon honey
Put the flour, eggs, milk and oil in a bowl and whisk to a smooth batter.
Place a medium non-stick frying pan over a medium heat and wipe it with some oiled kitchen paper. Once hot, ladle in a thin layer of batter and cook for 1 minute, until golden. Once the pancake is cooked underneath, give it a little shake and it should move easily. Tip the pancake to the edge of the frying pan and three, two, one, flip! Practice makes perfect – it’s about having a confident flick of the wrist (the same action as you would use when making a stir-fry in a wok). If you’re not keen on flipping, just use a flat fish slice or narrow spatula instead. Cook for another 30 seconds to 1 minute, keeping the pancakes warm in a low oven as you go. Repeat until all the batter is used up.
Serve the pancakes on plates with the berries, yogurt and a little honey.