Cinnamon bun pancakes

Sift the flour, baking powder, sugar and a pinch of salt into a large bowl. Heat the butter in a small saucepan until melted and set aside. Whisk 280ml of the milk together with the eggs and 4tbsp of melted butter and gradually whisk into the dry ingredients.

Remove 150g of batter and place into a bowl. Heat the remaining 2tbsp butter in the saucepan until it starts to go golden and smell slightly toasted. Act quickly to stop it burning and whisk into your reserved batter. Add the cinnamon and the remaining milk, mix well and pour into a jug. Allow the batter to rest for 10 mins.

While the batter rests, mix together the drizzle. Combine the cream cheese and maple syrup in a bowl and then mix in the milk. Stir until completely combined. Set aside until serving.

Preheat a large frying pan with the vegetable oil. Once hot enough, use some kitchen roll to wipe around the pan to remove the excess oil. Working in batches, add a ladle of batter to your pan, making 2–3 at a time. Keep the heat on low while you carefully pour a swirl of the reserved cinnamon batter on to the top of each pancake, flip and cook for just 30 seconds to set and then flip back. Repeat until all the batter is used up. Serve with the drizzle and some fresh berries, if liked.