At least once a decade, my birthday falls on Pancake Tuesday. TODAY IS THAT DAY!

So of course, using Jamie Oliver’s recipe for quick pancakes, I whipped up a colourful treat for myself this 9862nd morning of my life.

Serves 4.

Ingredients

1 cup self-raising flour
1 cup skim milk
1 egg from a well-treated chicken
1 pinch Kosher salt
3 tablespoons rainbow sprinkles
a bit of butter

½ whipping cream
½ tsp vanilla paste

Method

1. Whisk together flour, milk, egg and salt until smooth. Add most of the sprinkles, reserving some for garnish, and whisk until just mixed in.
2. Put a large pan on medium heat. Add a bit of butter to the pan at the start of each cooking batch. Once melted, add the pancake batter a spoonful at a time. Fill when bubbles rise to the surface and break. Remove from pan when both sides are golden and crispy.
3. Add whipping cream and vanilla paste (you can add a bit of sugar too if you like) to a small bowl and whisk until the cream reaches soft peaks.
4. Spoon whipped cream over a stack of pancakes. Add sprinkles from a high. Drizzle with maple syrup if you know what’s good for you.

Too full to finish.