If you normally make a rather thin pancake batter, the thickness of this mix may alarm you. Worry not, it needs to be thick to hold its shape when cooking and because these pancakes are indeed thick (well at least ½ an inch when cooked) – that is why they are so special.

They can be served with lashings of maple syrup and extra butter or with crushed strawberries or any other seasonal fruit. Double cream too.

YOU WILL NEED

4¾ oz (135g) self raising flour

1 level tspn baking powder

2 tbspn caster sugar

4½ fl oz milk

Large free range egg

2 tbspn olive oil and extra to fry pancakes

Generous pinch salt

Strawberries, maple syrup or melted butter

Caster sugar for crushed strawberries

METHOD

Mix together the dry ingredients – flour, sugar, baking powder, salt.

Beat the egg into the milk, stir in oil and pour this into dry contents. n Stir until you obtain a very thick batter to set to one side in a cool place to settle for at least ten minutes before frying the pancakes.

Heat a little oil in a frying pan, add a ladle of batter mix and allow to cook until bubbles begin to form on top. Turn and cook other side.

These pancakes can be kept warm, but they are best when eaten straight from the pan.

Serve with ripe strawberries crushed to liquid with a little caster sugar, either strained for a smooth sauce, or slightly lumpy.