Annabel Karmel's Pancakes with Strawberries and Toffee sauce

Heat the oil in a small omelette pan. Pour in a little of the mixture and tilt to coat the pan. Cook the pancake for two to three minutes, then carefully turn over and cook on the other side. Slide onto a plate while you make the rest.

Place one pancake on a board, spread a tablespoon of cream cheese in the centre and arrange a few slices of strawberries on top. Fold two sides into the centre, then fold in half lengthways so you have a rough square shape. Repeat with the remaining pancakes.

To make the toffee sauce, melt the butter in a small pan. Add the sugar and cream and slowly bring to the boil. Remove from the heat and add the vanilla. Pour a little of the sauce over the pancakes.