Place the flour and salt in a large mixing bowl. Make a well in the centre. In a separate mixing bowl, use a whisk to beat together the eggs, milk and butter.

Pour the milk mixture into the flour and whisk, gradually incorporating the flour until smooth and all combined. Cover and refrigerate for 30 minutes.

Heat a pancake pan or small frying pan over a medium heat. Lightly grease with butter.

Pour ¼ cup pancake batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy

Turn over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Layer the pancake in the plate, sprinkle some sugar and cinnamon, then put another pancake then sprinkle sugar and cinnamon repeat. Until all have been stacked.

Slice the strawberries and banana layer on top of the pancake stack. Sprinkle the sugar and cinnamon, also drizzle some maple syrup on the pancake cake.

Serve alone or with some icecream.

Enjoy 😉