Separate the eggs into egg white and egg yolks. This is an extra step to make your pancakes light and fluffy. You can just add the eggs in as they are if you don't have the time to whisk them.

Whisk the egg whites into hard peaks using electric whisk or using a mixer. (or skip this step if adding eggs in whole)

Measure and mix all the dry ingredients - plain flour, yeast, pinch of salt and sugar.

Add most of the milk, but keep some just in case the batter is too runny. (the final amount depends on what type of flour and milk you are using, so it's best to add milk gradually).

Add the egg yolks (or the whole eggs if not using egg whites separately) and vanilla essence and mix in (you can carry on using the electric whisk for this).

You should have a slightly thicker batter (if not add more milk).

Once you are happy with the consistency of your pancake batter, fold in the egg whites gently. (If using the eggs whole skip this step)

Cover with a teatowel and leave somewhere warm (but not hot) to prove for at least 30 minutes or until the pancake batter roughly doubles in size (or close enough).

Heat your pancake pan on medium heat and test the first pancake. Taste it and add more sugar, salt or anything else you think your pancake batter needs (more milk if it feels too thick).

Fry the rest of the pancakes on both sides until they are golden brown.

Enjoy topped with different sweet sauces, yoghurt, peanut butter, nutella, cream, jam or marmalade.