1. Whisk the eggs and extra yolk into the flour, add the sugar and salt and stir in the buttermilk along with the melted butter and baking powder and a little extra water if required. You are aiming for a consistency similar to whipped cream. Depending on your flour, you may need to add a little more or less water. Test by spooning a little batter into a lightly buttered frying pan, it should hold its shape well.

2. Heat a suitable pan and melt butter for frying. Pour in just enough batter depending on the size you require. Sprinkle chocolate chips on the wet batter. Cook for 1-2 minutes until bubbles appear on top. Flip over and cook on the other side until browned. As you cook them, keep the pancakes warm piled on a plate in a warm oven until ready to serve.

3. Alternatively omit the chocolate chips and serve with crispy streaky bacon and maple syrup.