First, make the mini pancakes. These taste best when served warm from the pan but can also be made in advance and stored in an airtight container in the fridge for a day if necessary.

Place 165g of the homemade pancake mix in a large bowl.

Break 1 large egg into a glass and lightly whisk.

Melt the oil and add to the dry pancake mix along with the whisked egg and 140ml of water.

Lightly whisk everything together until just combined.

Spoon the pancake mix into a sauce bottle or piping bag then leave to rest for 5 minutes while you heat up the pan. If you don’t have a sauce bottle or piping bag, just leave the mixture to rest in the bowl and use a teaspoon to make the pancakes instead.

Heat a frying pan on the hob over a medium heat. Add a little oil and swirl it around the pan.

Draw and then fill in mini circles of pancake mixture to make your pancakes, making sure you leave enough room between the pancakes to flip them over once ready.

Cook the pancakes until they start to bubble up, then flip them over and cook on the other side until golden.

Remove from the pan and repeat until all the mixture is used up.

If making in advance, leave the pancakes to cool then pop in an airtight container in the fridge until ready to serve.

Use flower shaped mini bento cutters to cut flower shapes from the fruit. To make the strawberry flowers, slice the strawberry into thick rounds before cutting into shape.

Cut the blueberries in half and press one half, cut side down, into the centre of each of the pineapple and melon flowers.

Stack the mini pancakes, 4 or 5 to a pile. Push a fruit flower onto a plastic skewer, then push into a stack of pancakes to hold it all together, with the fruit flower on top.

Repeat with the rest of the stacks.

Place on a platter or board and serve immediately.