The biggest problem with pancakes is being the pancake maker.
Because by the time you get through all the flipping your pancakes are cold and everybody else has eaten theirs and you're too full anyway from nibbling on all the leftovers.
But don't let that put you off.
These pancakes are perfect for brunch at the weekend (who the hell makes pancakes during the week?).
They are also vegan, if that sort of thing floats your boat, because they are made with a tin of coconut milk.
One of the reasons I like this recipe is because it doesn't waste food - you use the full can of coconut milk and it's just the right amount of batter for two hungry brunchers or four virtuous eaters.
This is adapted from a BBC Good Food recipe.
140g self-raising flour
40g caster sugar
400ml tin of coconut milk (I use full fat because the 'lighter' variety tastes too much like shampoo to me)
2 medium bananas, sliced
200g quartered strawberries to serve
RECIPE
1. In a bowl combine the flour and 30g of sugar.
2. In a separate bowl, whisk the coconut milk until it is smooth and there are no solid lumps.
3. Measure out 350ml of coconut milk and whisk into the flour and sugar until you have a smooth batter. It will be quite thick so don't worry.
4. Heat a tablespoon of oil in a frying pan. Add 2 to 3 tablespoons of batter and push a few slices of banana on to the top of the mixture.
5. When the pancake starts to bubble at the edges, it's time to flip it over.
6. Flip, fry for another minute or so and when it is golden on both sides put the pancake onto a plate in a warm over.
7. Repeat until you have used all the batter.
8. In a small pan heat the remaining coconut milk with a teaspoon of sugar to create a syrup. Stir until boiling and then take off the heat.
9. To serve, stack your pancakes and top with any remaining slices of banana and the strawberries. Pour over the coconut syrup.
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