Mix the flour and baking powder in a large bowl.
Whisk together the eggs, milk, honey and vanilla extract in a jug until well combined.
Tip the wet ingredients into the dry ingredients, a little at a time, and mix to a smooth thick batter using a balloon whisk or a hand or stand mixer. A few lumps are fine; do not overmix.
Add the melted butter and stir until combined.
Heat a frying pan or griddle to a medium-high heat and melt a small knob of melted butter together with a teaspoon of vegetable oil until foaming.
Add large spoonfuls of pancake batter to the pan, enough to spread out to around 9cm circles, and cook until small bubbles form on top and the pancakes are golden brown underneath, around 2-3 minutes. Leave a gap between pancakes.
Flip the pancakes over with a spatula and cook for a further 2 minutes until golden brown on both sides.
Repeat until all the batter is used up.
Stack the pancakes on a plate and cover with a tea towel to keep warm. Alternatively set the oven to the lowest temperature and keep them warm on a baking tray whilst cooking the next batch.
When ready to serve spread generously with Tiptree Chocolate Spread and sliced banana.
