School holiday brunch, Pancakes, made by my young budding chef. Well done honey, delicious!

•  We used the the easy Yorkshire pudding style recipe of a cup of each ingredient - 1 cup of self-raising flour, a cup of milk and a cup of eggs (slightly less than,if unsure whether to add the extra egg or not) . It isn't strictly necessary to use this many eggs but its good nutrition for a teenager who is going through an egg-averse stage, plus the pancakes get a lovely golden colour and nice light texture. Whisked together in a jug for easy pouring into the pan.  A teaspoon of oil in the frying pan,heated up well, then pour enough mixture in to coat the pan,swirl gently around to do this. Pancakes are best done on a gas hob, electric may prove more difficult though not impossible. Cook over medium heat for a minute or two; when the pancake starts to curl away from the side of the pan it may be flipped,if feeling brave, or turned using a fish slice. Another minute and it can be turned out onto a plate,for the waiting hordes. Eat and repeat, several times! The batch that we made, makes about 8-10  pancakes, any left over mixture will keep in the fridge for a couple of days,just whisk up before use.    We filled and topped our pancakes with sliced banana, butterscotch syrup,and squirty cream today, naughty but nice! Oh,and a touch of chocolate sauce on the cream,purely for decoration!