For pancakes with a difference, try these Sweetcorn Pancakes from my book, Simply Gluten-Free & Dairy-Free. Although they’re a healthy, savoury version, the sweetcorn gives them a sweet flavour. And I’ve used soya cream, instead of milk, to get a lovely thick, creamy batter. These make a delicious light meal – and a great alternative to the usual thin pancakes with lemon and sugar.