Make the pancakes by combining the first 3 ingredients in a bowl. Make a well in the center and add the rest of the pancake ingredients. Stir together until just combined.

Pour heaped tablespoons of batter into a large, non-stick frying pan preheated with a little oil. Cook over a medium-low heat until bubbles form + burst on the surface of the batter. Flip the pancake using a metal spatula and cook on the other side until golden brown, then remove from the pan and transfer to a cookie tray. Repeat until all the batter has been used up.

Make the frosting by creaming all the ingredients together in a medium bowl. Add 1 tbsp of milk at first and if you need it, add the second tbsp.

Stack the pancakes, with layers of frosting in between, then frost the outside of the cake if you want too (I use a smooth butter knife to smooth it all out).