Whether you like your pancakes with streaky bacon or fruit, fluffy pancakes are a popular breakfast option. There are many recipes to choose from, but I tend to make thicker, American-style pancakes. It's a recipe I've curated over the years, and it's completely foolproof and makes plenty to go around.

It can be hard to achieve a perfectly round pancake, but I've discovered one simple trick to help you create restaurant-style results. It involves using one simple tool I always have in my baker's cupboard.

275g plain flour

Two teaspoons of baking powder

Half a teaspoon of salt

Four tablespoons of caster sugar

270ml of any milk

Two eggs

Butter, to grease the pan

Start by whisking together your dry ingredients, including the plain flour, baking powder, salt and caster sugar. Whisking the dry ingredients separately helps to ensure proper incorporation.

Then add the milk and eggs, whisking again until no flour remains and the mixture is completely smooth.

Next, I grab a large piping bag and pour the mixture into it, then melt a little butter in a frying pan over medium heat.

Once the butter has melted, I snip a little bit of the piping bag off the end and carefully pipe the batter into the frying pan.

If you don't have a piping bag, you can always use a sandwich bag in the same way.

I do this in the middle of the frying pan, not moving the bag until the pancake is as big as I want it. The batter spreads perfectly into a circle, and it's important to let the pancake now cook.

Once bubbles appear on the surface, flip the pancake and cook it for around 15 to 20 seconds on the other side.

The pancakes are perfectly round every single time, and I serve them with berries and maple syrup.

This recipe made me over 10 pancakes, so I freeze them once cool to ensure I always have a stock in the freezer.