Oh hello Shrove Tuesday!

Today is Sonny Jim’s first pancake day, and while I love my pancakes covered in sugar and ice cream and chocolate (yes, basically a heart attack on a plate!) his will be rather a lot healthier.

I’m going to be using this Annabel Karmel recipe today (from Annabel Karmel’s New Complete Baby and Toddler Meal Planner, Ebury Press, £14.99, www.randomhouse.co.uk)

How about you?

Ingredients

• 100 g plain flour
• a pinch of salt
• 2 eggs
• 300 ml milk
• 50 g melted butter

Method

1. Sift the flour and salt into a large mixing bowl. Make a well in the centre and add the eggs.
2. Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk until just smooth.
3. Brush a heavy based 15 -18cm/6-7 inch frying pan with melted butter, and when hot, pour in about 2 tablespoons of the batter.
4. Quickly tilt the pan from side to side to form a thin layer of batter and cook for 1 minute.
5. Flip the pancake over with a spatula and cook until the underside is slightly golden.
6. Continue with the rest of the batter, brushing the pan with melted butter when necessary.
7. Serve with maple syrup and fresh fruit.

PS You can freeze these pancakes, just interleave with non-stick baking paper.