Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 23 x 30cm shallow baking tin with butter, then press in a big sheet of baking paper so it covers the bottom and sides, and hangs over the edges, pressing it right into the corners.

Carefully crack the eggs into a a big measuring jug. Mix well with a fork to break up the yolk. Pour in the buttermilk, then add enough milk to make 400ml in total. Stir in the melted butter and the vanilla.

Put the four, sugar, baking powder and bicarbonate of soda in a large mixing bowl and add a small pinch of salt. Mix everything together, then make a ‘well’ in the middle of the dry ingredients.

Pour the wet ingredients into the well and use a whisk to mix everything together until there are no lumps; stop as soon as it’s smooth. Pour it into the prepared tin and spoon over the 150g frozen fruit. An adult should put it on the middle shelf of the oven.

Bake for 15 mins until the pancake is set on top, springy to the touch and a knife comes out clean when poked in the centre. Lift the whole pancake out onto a chopping board using the baking paper and set aside to cool for 5 mins.

Cut it into quarters and then triangles. Serve with extra defrosted fruit, plus yogurt and honey, if you like.