Avoid a flop on Pancake Day with these easy recipes

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Serves: 20 Time: 25 minutes Ingredients: Method: 240g plain flour 75g Tate & Lyle Caster Sugar ½ tsp bicarbonate of soda 132g buttermilk 1 egg 2 tsp vanilla extract 50g butter, melted 125g raspberries 250g strawberries, hulled, sliced 125g blueberries Tate & Lyle Icing Sugar mixture, to serve Whipped cream, to serve Lyle’s Golden Syrup, to serve Method: 1. Makes: 15 pancakes Ingredients: 110g plain flour 275ml full fat milk 1 large egg 1 large egg yolk 1 tbsp vegetable oil, plus butter for frying Lyle's Golden Syrup, to serve 1 lemon, cut into 8 wedges, optional Method: 1. Sift the flour in a large bowl and make a well in the centre – then pour the vegetable oil, egg yolk, milk and egg into a jug and lightly beat together. Serves: 2 Ingredients: 1 egg 110g plain flour 115ml whole milk 40g melted butter 2 tsp oil, plus some more for cooking A pinch of salt 2 tsp Lyle’s Golden Syrup, plus more for serving 2 tsp baking powder Method: 1.