Here are the ingredients you need for the batter. The agave syrup is a good swap for sugar or maple syrup but you will see I swapped this out below...

Mix the flour, salt and baking soda together and make a well in the middle

Whisk the eggs, milk and melted butter together

In small doses pour the wet mix into the dry mix and blend together. It’s important to do this in stages to avoid lumps

Once your mixture is well blended cover it and leave it. For example this morning I went to the store to buy milk and bananas (see below), made coffee and cleaned the kitchen in this time. I would leave for at least 30 minutes.

These are the toppings I used today - blueberries, dark chocolate and bananas. I also bought maple syrup because I thought the bottle looked like fun.

Start with a small amount in the ladle to taste the mixture

This small one is called the ‘chefs treat’ in our home. This is your reward for getting up early, cooking breakfast and tidying the kitchen. Use this pancake to taste the heat isn’t burning the pancake and that the mix is fluffy and well seasoned.

Now you start cooking the big pancakes. You can put the toppings in the mix (as I have done here)but beware this will be much harder to flip. The payoff is that your berries and chocolate will be warm and sticky. Don’t add too much chocolate as this may make a large mess (see below).

One easy way to flip is to put a big plate on top of the pan, flip it over and then slide the pancake back into the pan. Remember to cook the pancakes on both sides.

This is a fairly typical pancake in our house. Serve as they are cooked and you will find that a line of hungry and sleepy people begins to form in the kitchen. Keep them distracted with coffee

Final tip. If you are add too much chocolate then you will create a big gooey mess in the middle of the pancake. My technique when this inevitably happens (about pancake number 5) is to serve as a Calzone.