I use a small non-stick frying pan about 20 cm (8 inches) in diameter for these. The batter makes about 10–12 pancakes, which are not huge, and if your frying pan is bigger you’ll get less. This makes just enough for our family of four (allowing for one or two leftovers), with two each being just about perfect for the children. We often have our first one with lemon juice and a scattering of cinnamon sugar and our second with maple syrup and whipped cream. If we make it to the third one, then that’s nice with a dollop of home-made jam. Often, if I make the pancakes for dinner, I put a little leftover batter in the fridge for the next morning, when I make a couple for the kids with jam. If the batter looks a bit thick after a night in the fridge, just thin it down with a little milk. A pinch or two of ground aniseed in the batter is a nice addition that even children seem to like.