Lightly whisk the egg then mix with the milk, oil, honey and vanilla extract.

In a separate large bowl, measure out the flour and baking powder and sift into a bowl along with the salt.

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

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

Drop mini circles of pancake mixture in the pan to make your pancakes, making sure you leave enough room between the pancakes to flip them over once ready. I find that using a pallet knife instead of a spatula makes it much easier to flip these tiny pancakes.

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, place in and repeat until all the mixture is used up.

Divide between cereal bowls and serve with a drizzle of maple syrup.