• In a large mixing bowl, mix together plain flour, salt and eggs.
• Keep stirring and gradually start adding milk.
• Using a whisk, whisk the batter until you get a smooth and relatively thick texture (it should be as thick as double cream).
• Add about 1 teaspoon of oil (or less) into a non-stick frying pan and set on medium-high heat.
• When the pan is piping hot, scoop some of the batter and pour it over into the hot frying pan. It will spread out in the pan, add some more batter to cover the whole bottom of the pan if needed.
• Fry for about 2-3minutes or until the pancake is beautifully golden from the bottom. Check this only once you can see it's alredy cooked through the bottom - the edges and the center will start to look hard.
• Flip over with and fry for another 2 minutes from the other side.
• Once the pancake is golden/slightly browned from both sides, set it aside on a plate with a kitchen towel (so that it soaks up the oil).
• Make the rest of the pancakes from the batter. This recipe makes about 8 pancakes (2-3mm thick).

Hot fruit mix

• Heat up a large frying pan on a medium-high heat.
• Once hot, add the fruit or your choice. Cook it in the pan. The fruit will start to break up.
• Add the sugar and stir slightly. Taste and add more sugar if needed. Leave to simmer for 2 more minutes. Keep warm on low heat in the pan until serving.

Decorating your pancakes

• Spread a thin layer of jam on one side of the pancakes. Wrap, fold, roll or stack them.
• Add yoghurt, pour over the hot fruit mix and drizzle with maple syrup, honey or chocolate sauce. Serve immediately.