Happy Pancake Tuesday! Chef Gary O’Hanlon shares his recipe for the ‘Pancakes to end all pancakes.’

Don’t be shy with the maple syrup. Gary says these pancakes are ‘next level amazing.’

Pancakes with Berries, Vanilla Cream, Nutella and Maple Syrup
What you’ll need
1 10 or 12 inch non-stick pan (the heavier the better)
1 bowl
1 whisk
1 ladle
10g of butter per pancake
A sieve
A bottle of Maple syrup
A jar of Nutella
Large serving plate
Ingredients
Berry Compote
10 raspberries
10 blueberries
10 blackberries
5 strawberries diced up.
2 tsp caster sugar.

Mix everything together very slowly until the sugar dissolves and there’s a lovely sheen to your berries and set aside.
Pancake Batter
3 eggs
100g caster sugar (you can add a little more if you prefer them sweeter but bear in mind we’ll also be using sweetened cream & maple syrup)
400 ml full fat milk
100-200g of flour.
2 tsp icing sugar
Method
For the cream

Add all the ingredients to a bowl and blend with an electric blender or by hand. It will take a while if you don’t have a blender but it will eventually thicken so don’t let it stop you if you don’t have one. Whisk until stiff.
For the Pancake Batter
Whisk the eggs in a large bowl. Add the sugar and whisk again until the sugar dissolves.
Now add the milk and whisk to blend. Add the flour bit by bit.

The flour quantity will differ from person to person. If, like me, you prefer them more crepe like then use around 100g or if you prefer them slightly thicker add more. The key is to add the flour in bit by bit. Now to cook. Heat the pan with approx 10g of butter. Do not let the butter brown.
Once melted swirl the butter around the base of the pan, this will help prevent sticking.
Ladle one big scoop of pancake mix into the middle of the pan then swirl it to evenly distribute until the entire base of the pan is covered.
Cook on a medium heat until little bubbles appear and when you push the pan back and forth and it slides easily you know it is ready for flipping.

This is the fun part if there are children around, but if you are not comfortable simply put a flat spatula underneath and turn it.
Cook for a further 1-2 mins then slide off onto a plate or chopping board.
Roll the pancake up, place onto your plate, dust all over with icing sugar, spoon on the berries, drizzle with maple syrup and top with whipped cream and Nutella.

Enjoy!