Serves: 3 

Ingredients:

• 2 ½ cups (375g) plain flour 
• 2 tablespoons baking powder
• 2 tablespoons caster sugar
• ¼ teaspoon salt
• 5 eggs
• 1 ¾ cups (420ml) milk 
• 100g unsalted butter, melted
• 2 teaspoons vanilla extract 
• Pink food colouring
• Strawberries, raspberries, maple syrup and ice-cream, to serve

Method:

1. In a large bowl, whisk the flour, baking powder, sugar and salt together. In a large jug whisk eggs, milk, butter and vanilla. 
2. Make a well in the centre of the dry ingredients and whisk in milk mixture to make a smooth batter. 
3. Heat a large, lightly greased non-stick frying pan over medium heat. Working in batches, spoon ¼ cup of batter into the pan. Cook pancake for 1-2 minutes, until bubbles break on the surface and the underside is golden brown. Flip over and cook for 1 minute. Repeat to make 3 pancakes.
4. Tint batter a pale shade of pink. Cook another 3 pancakes. Tint batter a darker shade of pink, cook another 3 pancakes. Repeat until you have 5 colours of pancakes in total.
5. To serve, stack the pancakes from darkest on the bottom to lightest on the top. Serve the pancakes with berries, syrup and ice-cream.

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