To make them, whizz up your usual pancake batter - I use 250 ml milk, 4 oz white or wholemeal flour and 1 egg.
Good fillings are raisins, chocolate chips or chopped glacé cherries (rinse off the syrup). Get these ready in little bowls in advance. It's best to sprinkle the fillings individually onto the pancakes as they cook rather than mix them into the batter; otherwise they tend to distribute unevenly.
[glimpse of the wonderful KitchenAid Blender, perfect for pancake-making]
Pour small pancakes (saucer-sized) into your pan. Once the first side is nearly cooked, sprinkle a little of your chosen filling on top. Give it another 30 seconds, flip over, cook lightly and flip onto a plate.
Children will clamour for all three fillings in one pancake; that works well too, as do Smarties. The panel of tasters here has demanded experimentation with hundreds & thousands or chocolate vermicelli during the mid-term break, so they have been added to the shopping list.