The Easter holidays are here, and so no better time to whip up this breakfast treat.

American pancakes can be a good alternative to the traditional English breakfast. Especially if one’s day on the hill might not be hearty enough to burn off the weighty fuel of the full English. Another non-meaty breakfast, eggs florentine, makes a wholesome start, but these American pancakes are definitely a kid-friendly option. For an equally child friendly supper dish do try the pheasant kiev. A trouble-free method of encouraging them to eat game.

So simple, these pancakes can be put together but even the most kitchen allergic. And will make you the king (or queen) of the kitchen with the kids.

Serves 4
■ 175g (6oz) plain flour
■ 11⁄2 tsp baking powder
■ 2 tbsp caster sugar
■ 2 medium eggs
■ 150ml (5fl oz) whole milk
■ 1 tsp vanilla essence
■ 1 tbsp olive oil
■ 3 tbsp clarified butter
■ 200g (7oz) blueberries
■ 1 banana, chopped into small pieces
■ 200ml (7fl oz) double cream

Whisk the plain flour, baking powder and caster sugar together in a large bowl.
Beat the eggs with the milk and vanilla then pour into the flour, whisking until you have
a smooth batter. Finally, whisk
in the olive oil. The batter should be thick.
Put a tablespoon of clarified butter into a large frying pan on a medium heat. When the pan is hot add a ladleful of batter, carefully scatter a few blueberries and pieces of chopped banana on top of the pancake and cook until bubbles appear, about two minutes (cook as many at a time as will fit comfortably in your pan). Flip over and cook the other side for another minute and a half.
Once cooked, take out of the pan and cover loosely with foil to keep warm while you make the rest of the pancakes. Serve with lashings of double cream.