Put the flour into a mixing bowl and make a well in the centre.
Beat the milk, whole egg, egg yolk and oil together in a jug. Gradually pour the mix into the centre of the flour, whisking continuously until you have a smooth batter.
Add a few drops of food colouring and mix it in (adding more if you wish the colour to be darker). Pour everything back into the jug.
Heat a non-stick 18cm (7”) frying pan on medium until it produces a slight haze. Melt in a little butter then pour in 3 tablespoons of batter, evenly coating the pan.
Fry for about 20-30 seconds until the liquid batter sets. Loosen the edges, and then give the pan a little shake. Now flip the pancake, and cook for a further 20 seconds.
Place the pancake on a plate and cover it with a sheet of baking paper. Repeat until you have used up all of the batter.
Take a slightly cooled pancake and fold it in half. Then, roll it up on a slight angle so that the outer edge resembles a rose. Place it in a bowl and repeat with all the pancakes until you have a bouquet.
Drizzle with Lyle’s Golden Syrup and serve.
