This is a different take on serving and eating pancakes which involves everyone using their hands and trying a variety of toppings and sides. Tuck into a stack of thin, smooth pancakes and choose to eat it with fresh strawberries, raspberries and dark chocolate. For an added indulgence, sift icing sugar and serve with strawberry jam, raspberry jam or marmalade.
Prepare the pancake batter by sifting the flour and salt into a large mixing bowl.
Combine the milk, eggs and 75ml (3fl oz) water and whisk in the flour, mixing it slowly until you have a smooth batter. Add two tablespoons of the melted butter to the batter and whisk again.
Heat a small frying pan over a moderate heat and use a little of the melted butter to grease the pan in between cooking the pancakes.
Spoon small ladles of the batter into the pan and tilt to cover the base of the frying pan evenly. Allow the pancakes to set for 1-2 minutes, then flip and cook the other side for 30 seconds to 1 minutes. Remove and place on a plate, stacking them as you go. Cover with aluminium foil, keeping the plate in a warm place until all the batter has been used up.
Before serving, fold the final pancake into a quarter and place on top of the pancakes. Arrange fresh berries and pieces of chocolate on top. Sift the icing sugar and serve with a side of jam and marmalade.
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