The Internet is making pancake cereal this weekend, and I’m never one to miss a food trend. Fluffy, crisp and smothered in syrup, let me assure you, these tiny pancakes are everything they’re stacked up to be.

Ingredients

• 100g plain flour
• 1/2 tbsp baking powder
• 1 tbsp sugar
• 100ml milk
• 25g mayonnaise – a great substitute if you only need ½ an egg
• 1 tbsp butter, melted
• Vegetable oil for cooking
• Yoghurt, maple syrup, raspberries and flaked almonds to serve

Method

1. Sieve the flour and baking powder into a mixing bowl then stir in the salt and sugar
2. Add the wet ingredients and beat together until you have a smooth pancake batter
3. Pour your batter into a piping bag and snip the end off so you have a roughly 1/2cm hole.
4. Heat a frying pan over a medium heat with a knob of butter and a drizzle of vegetable oil (let it get nice and hot!)
5. Once hot, squeeze little dots of pancake batter over your pan, and cook on the first side until lots of little bubbles appear on the surface (about 1 minute), then flip and cook for a minute on the other side, until golden brown
6. Serve them over yoghurt with berries, flaked almonds and a generous drizzle of maple syrup.