Start by making the mini pancakes. These taste best 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.

Measure out the flour, baking powder and sugar and sift into a bowl along with the salt.

In a separate jug or bowl, lightly whisk the egg then mix with the milk and oil.

Mix the wet and dry ingredients together then lightly whisk until well combined and lump free.

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

Heat the pan over a medium heat, then drop in the butter and swirl around until completely melted.

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.

To assemble the fruity pancake stackers, first prepare your fruit - peel the kiwi, peel the banana, hull the strawberries and cut all three into bite-sized pieces.

Layer the pancakes with the fruit, then hold them all together with a cake pop stick, lolly stick or small bamboo skewers.