We always loved pancakes with a squirt of lemon, sliced bananas and cream and a sprinkle of sugar. These days, we swap the cream for reduced fat creme fraiche or greek yoghourt.

Had them tonight and they were delicious.

Very thin pancakes fried in butter, splash of fresh lemon and light sprinkle of sugar - YUM!

Have to confess that, having always gone for the thin pancake with lemon juice and caster sugar (I keep vanilla pods in my jar) I succumbed to the teenager's concoction of chocolate chestnut ganache (icing left over from a birthday cake) spread thinly, with mango & pineapple and a dollop of plain yogourt. Divine.

oh, and I always make pancakes with half ordinary flour and half buckwheat flour, and very thin. Crepes, really. Works well with savoury stuffings too - white tarragon sauce with walnuts and peas. For gluten-free, just use buckwheat and make the sauce and batter with Oatly milk, but you need to make these pancakes a little thicker.

I read somewhere to put a spoonful of custard powder in to the mix. Made them taste creamy. I usually only sprinkle with sugar but quite fancy adding a banana and some chocolate sauce.

this year I made mine with rice flour, very nice. the kids like theirs with chocolate sauce me lots of lemon juice, lovely

Buckwheat pancakes, sliced apples and agave syrup.

Yum:D

Havent had it for ages.