• Put the flour, salt, egg, milk and vanilla extract into a large mixing bowl. Use a hand whisk to beat the ingredients together to make a smooth batter. Stir in the Jordans Cereal, breaking up any large clusters, and set aside for 10-15 minutes.
• Heat a large non-stick frying pan and add ½ teaspoon of vegetable oil. Ladle one quarter of the batter into the pan, tilting it so that the batter flows over the surface. Cook over a medium heat for 2-3 minutes to set and brown the base (the top should set too). Flip the pancake over to cook the other side for another 1-2 minutes. Slide onto a plate and keep warm while you cook the remaining pancakes.
• Serve each pancake topped with sliced strawberries and banana, and drizzle with maple syrup.
  
  

RECIPE TIPS:
This pancake recipe is great as a dessert too, simply add ice-cream and chocolaty sauce.