Add the flour and baking powder to a large mixing bowl. Use a whisk to combine.

In a separate bowl, whisk together the eggs, vanilla extract, and milk until fully combined.

Slowly pour the wet ingredients into the dry ingredients beating as you go. Continue to beat the ingredients together until you have a smooth batter without any lumps.

Add the pancake batter to a piping bag and snip a very small hole from the end with a pair of scissors.

Heat a non stick pan or griddle over a low-medium heat. If your pan isn’t non-stick add a small amount of butter first and melt it.

Pipe tiny circles into the pan. It’s easier to work in batches so don’t pipe all the batter at once.

After about 30 seconds you will see bubbles appear on the surface of the pancake batter, flip them over and cook for a further 20-30 seconds on the other side.

Transfer to a plate and repeat with the rest of the pancake batter. When you’ve finished making all of the pancake cereal you can tip all of the pancake cereal into the pan to reheat.

Serve with maple syrup, honey, fruit, Nutella or yogurt.