Pancakes aren’t just for Shrove Tuesday or Pancake Day. They’re delicious all year round and American pancakes work particularly well if you’re wanting a heart breakfast. These from a recipe by Philippa Davis are are remarkably simple to knock together yet immensely satisfying, and guaranteed to become a family favourite.

(If you’re looking for a delicious pudding, try this recipe for pear, ginger and whisky crepes created by Philippa Davis.)

AMERICAN PANCAKES WITH BLUEBERRIES, BANANA AND CREAM

So simple, these pancakes can be put together by even those who ‘never cook’. 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. (Tip: You can prepare ahead for breakfast by making the batter the night before and storing it covered in the fridge. Then all you have to do is cook the pancakes come the morning.)

When you’re ready to cook the pancakes

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.

This recipe was originally published in 2015 and has been updated.