Crack eggs into large mixing bowl, mix briefly. Add flour (and pieces of banana if you want to add something a bit healthy). Mix with a wooden spoon.

Add 1.5litres of milk to the bowl and mix thoroughly for 30 seconds with wooden spoon, getting the ingredients off the sides and bottom of the mixing bowl.

Blend the mixture to a smooth batter using the stick blender or stand mixer. Should only take 30 seconds of mixing but in the case of a stick blender you may need to do it in 10 second bursts, leaving it for a minute between bursts for lumps to rise to the top.

Put the pancake pan on a medium high heat, add half a teaspoon of vegetable oil and spread this around the pan using a spatula.

Once pan is hot (just before the oil starts to smoke) add a full ladle of batter (100ml) and swill to cover the pan evenly.

Give each pancake 40-60 seconds per side. Once most of the batter has turned from white to beige you start lifting the edges with a spatula. Then use both spatulas to flip the pancake for side 2. After that's had 40-60 seconds you can do a proper no-tools flip. Check how it looks and either flip it again for another 10-15 seconds or slide it onto a plate - done. You can stack all the pancakes on top of each other without worrying about them sticking together.

Between each pancake add a few drops of oil (probably less than half a teaspoon) and swill them around for a couple of seconds before adding a new ladlefull of batter.

Optional final step: On the last pancake we like to turn off the gas as soon as it's been flipped onto side 2. It then finishes cooking just through the residual heat of the pan. If you leave it in the pan for a few minutes it gets nice and crispy. Often it will be an interesting shape because you didn't have quite enough batter left for a full pancake. We call this 'the pan pancake' in our family and it is highly coveted.