Feed: Recipe - AggScore: 45.6

Waffles

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Special equipment:
waffle maker or waffle iron

Ingredients:
1 cup all-purpose flour
1 tsp baking powder
2 tbsp sugar
1 1⁄4 cups milk
5 tbsp unsalted butter, melted
1 tsp pure vanilla extract
2 large eggs, separated
maple syrup, jam, fresh fruit, sweetened cream,
or ice cream, to serve (optional)

Method:
1 Place the flour, baking powder, and sugar in a bowl, make a well in the center, and pour in the milk, butter, vanilla extract, and egg yolks. Gradually whisk in the flour.

2 Preheat the waffle maker or iron. In a clean large bowl, whisk the egg whites until standing in soft peaks. Fold into the batter with a metal spoon.

3 Preheat the oven to 250°F (130°C). Spoon a small ladleful of the batter onto the hot iron (or the amount recommended by the waffle maker manufacturer) and spread almost to the edge. Close the lid and bake until golden.

4 Serve immediately, with maple syrup, jam, fresh fruit, sweetened cream, or ice cream, or keep warm in a single layer in the oven until all are ready.

5 PREPARE AHEAD Although best eaten as fresh as possible, you can make waffles 24 hours in advance and reheat in a toaster.

BAKER’S TIP:
Whenever a recipe calls for the addition of melted butter, as here, make sure it is completely cooled before adding to a batter. Warm—or worse, hot—butter, can curdle a mixture, starting to cook it before time, or forming lumps of cooked eggs. So do not skip the vital step of cooling melted butter.

Waffles Recipe

Plum Clafoutis

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Special equipment:
shallow ovenproof dish

Ingredients:
unsalted butter, for greasing
1⁄2 cup sugar, plus extra for baking dish
1lb 6oz (625g) small plums, halved and pitted
2 tbsp all-purpose flour
salt
2⁄3 cup milk
1⁄3 cup heavy cream
4 large eggs, plus 2 large egg yolks
3 tbsp Kirsch
2 tbsp confectioner’s sugar

Method:
1 Preheat the oven to 350°F (180°C).

2 Grease the baking dish with the butter. Sprinkle some sugar into the dish. Turn the dish around and shake it to coat the bottom and side evenly. Tap out any excess. Spread the plums, cut side up, evenly in the dish.

3 Sift the flour and a pinch of salt into a bowl and make a well in the center. Pour in the milk and cream and whisk, drawing in the flour, to make a smooth paste. Add the eggs, egg yolks, and sugar, and whisk to make a smooth batter.

4 Just before baking, ladle the batter over the plums, then spoon over the Kirsch.

5 Bake the clafoutis in the oven for 30–35 minutes, until puffed up and beginning to brown. Just before serving, sift over the confectioner’s sugar. Serve warm or at room temperature, with whipped cream.

PREPARE AHEAD:
The clafoutis is best freshly baked and served warm, but can be cooked up to 6 hours ahead and served at room temperature.

Plum Clafoutis

Plum and Marzipan Clafoutis

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Special equipment:
shallow ovenproof dish

For the marzipan:
1 cup ground almonds
1⁄2 cup sugar
1⁄2 cup confectioner’s sugar, plus extra for dusting
a few drops of almond extract
1⁄2 tsp lemon juice
1 large egg white, lightly beaten

For the clafoutis:
1 1⁄2lb (675g) plums, halved and pitted
5 tbsp butter
4 large eggs and 1 egg yolk
1⁄2 cup sugar
1⁄3 cup all-purpose flour, sifted
2 cups milk
2⁄3 cup half-and-half

Method:
1 Preheat the oven to 375ºF (190ºC). Mix the marzipan ingredients together with enough of the egg white to form a stiff paste. Push a tiny piece of the paste into the cavity in each of the plum halves.

2 Grease a shallow, ovenproof dish, large enough to hold the plums in a single layer, with 1 tablespoon of the butter. Arrange the plums cut-side down in the dish, with the marzipan underneath. Melt the remaining butter and leave to cool.

3 Add any leftover egg white from the marzipan to the eggs and egg yolk.

4 Add the sugar and whisk until thick and pale. Whisk in the melted butter, flour, milk, and half-and-half to form a batter.

5 Pour over the plums and bake in the oven for about 50 minutes until golden and just set. Serve warm, dusted with confectioner’s sugar.

PREPARE AHEAD:
The clafoutis is best freshly baked and served warm, but can be cooked up to 6 hours ahead and served at room temperature.

BAKER’S TIP:
Clafoutis is basically a sweetened custard, baked around any type of seasonal fruit. As a pantry standby, try the classic version with canned apricots, but in season, you can use cherries, blackberries, plums, and black, white, or red currants.

Plum and Marzipan Clafoutis

Apricot Clafoutis

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Special equipment:
shallow ovenproof dish

Ingredients:
unsalted butter, for greasing
1 can of apricot halves, drained, or 9oz (250g)
fresh ripe apricots, halved and pitted
1 large egg, plus 1 large egg yolk
2 tbsp all-purpose flour
¼ cup sugar
2⁄3 cup heavy cream
¼ tsp pure vanilla extract

Method:
1 Preheat the oven to 400°F (200°C). Lightly grease the dish; it should be big enough to fit the apricots in a single layer. Place the apricots cut side down in a single layer in the dish; there should be spaces between them.

2 In a bowl whisk together the egg and egg yolk and the flour. Whisk in the sugar. Finally add the cream and vanilla extract and whisk thoroughly to a smooth custard.

3 Pour the custard around the apricots. The tops of the apricots should be just visible here and there above the custard.

4 Bake in the top of the preheated oven for 35 minutes until puffed up and golden brown in places. Remove from the oven and allow to cool for at least 15 minutes. This clafoutis is best served warm with thick cream or crème fraîche.

PREPARE AHEAD:
This dessert is best freshly baked and served warm, but can also be cooked up to 6 hours ahead and served at room temperature.

Apricot Clafoutis

Toad in the Hole

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Standing time:
30 mins

Special equipment:
roasting pan or shallow ovenproof dish

Ingredients:
1 cup all-purpose flour
pinch of salt
2 large eggs
1 1⁄4 cups milk
2 tbsp vegetable oil
8 Toulouse or Italian sausages

Method:
1 To make the batter, put the flour into a bowl with the salt, make a well in the center, and add the eggs with a little of the milk. Whisk together, gradually incorporating the flour. Add the remaining milk and whisk to make a smooth batter. Leave to rest for at least 30 minutes.

2 Preheat the oven to 425°F (220°C). Heat the oil in a roasting pan or shallow ovenproof dish. Add the sausages and toss them in the hot oil. Bake for 5–10 minutes, or until the sausages are just colored and the fat is very hot.

3 Reduce the oven temperature to 400°F(200°C). Carefully pour the batter around the sausages and return to the oven for another 30 minutes, until the batter is risen, golden, and crisp. Serve immediately, with onion gravy, green vegetables, and mustard.

PREPARE AHEAD:
The batter can be made 24 hours in advance. Keep chilled and whisk briefly just before using.

Toad in the Hole Recipe

Cherry Clafoutis

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Resting time:
30 mins

Special equipment:
10in (25cm) tart pan or shallow
ovenproof dish

Ingredients:
1lb 10oz (750g) cherries
3 tbsp Kirsch
1⁄3 cup sugar
unsalted butter, for greasing
4 large eggs, at room temperature
1 vanilla bean, split, seeds scraped
out and reserved (optional)
3⁄4 cup all-purpose flour
1 1⁄4 cups milk
pinch of salt

Method:
1 Toss the cherries with the Kirsch and 2 tablespoons sugar. Leave for 30 minutes.

2 Preheat the oven to 400°F (200°C). Butter the tart pan and set aside.

3 Strain the liquid from the cherries into a large bowl. Set the cherries aside.

4 Beat the eggs into the Kirsch mixture, until very well amalgamated.

5 With a sharp knife, split the vanilla bean (if using) vertically down the middle.

6 Run the tip of the knife down the middle of each half to scrape out all the seeds.

7 Add the seeds to the egg and Kirsch mixture and mix well to distribute.

8 Add the remaining sugar and beat well to combine.

9 Sift the flour into a large bowl, lifting the sieve high to aerate the flour as it floats down.

10 Beat the flour into the egg mixture, whisking after each addition, to make a smooth paste.

11 Pour in the milk, add the salt, and whisk until it makes a smooth batter.

12 Arrange the cherries in 1 layer in the tart dish. They should fill the dish.

13 Slowly pour the batter over the top of the cherries, trying not to displace the cherries.

14 Bake for 35–45 minutes, or until the top is browned and the center is firm to the touch.

15 Allow to cool on a wire rack. Remove from the pan and dust with confectioner’s sugar.

16 Serve warm or at room temperature, with plenty of thick cream or crème fraîche for spooning over, or with vanilla ice cream.

Cherry Clafoutis

Blinis

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Resting time:
2 hrs

Ingredients:
½ tsp dried yeast
3⁄4 cup warm milk
1⁄2 cup sour cream
1 cup buckwheat flour
1 cup bread flour
½ tsp fine salt
2 large eggs, separated
4 tbsp butter, melted and cooled,
plus extra for cooking

Method:
1 Mix the yeast with the warm milk and whisk until the yeast dissolves. Whisk in the sour cream and set aside.

2 In a large bowl, mix together the 2 types of flour and the salt. Make a well in the center of the flour mixture and gradually whisk in the milk and sour cream. Add the egg yolks and continue to whisk. Finally add the butter and whisk until smooth.

3 Cover the bowl with plastic wrap and set aside in a warm place for at least 1 hour, until bubbles appear all over the surface.

4 In a clean bowl whisk the egg whites to soft peaks. Add the egg whites to the batter and gently fold them in using a metal spoon or spatula, until they are well combined and there are no lumps of egg white. Transfer the batter to a large measuring cup or pitcher.

5 Heat a tablespoon of butter in a large, non-stick frying pan. Pour 1 tablespoon of the batter at a time into the pan to form small blinis approximately 21.2in (6cm) in diameter. Cook the blinis for a minute or 2 over medium heat until bubbles start to appear on the surface. When the bubbles begin to pop, turn and cook for a minute
on the second side. Remove the blinis to a warm plate, cover with a clean kitchen towel, and continue to cook until all the batter is used up.

6 Serve the blinis still warm, with sour cream and smoked salmon for a delicious canapé. They can also be wrapped in foil and gently reheated in a warm oven for 10 minutes before serving.

PREPARE AHEAD:
The blinis will keep in an airtight container in the refrigerator for up to 3 days. Reheat them (from fresh or frozen) as in step 6.

BAKER’S TIP:
Blinis are simple to make, but can be difficult to get perfectly circular, and small enough to serve as a canapé. Remember to pour the batter directly into the center of the blini, and use a spoon to catch any drips from the pitcher as you finish pouring.

Blinis

Staffordshire Oatcakes

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Resting time:
1–2 hrs

Ingredients:
1 cup oat bran
1 cup whole wheat flour
1 cup all-purpose flour
1⁄2 tsp fine salt
2 tsp dried yeast
1 1⁄4 cups milk
unsalted butter, for frying

For the filling:
9oz (250g) cheese, such as Cheddar
or red Leicester, grated
20 slices bacon

Method:
1 Sift together the oat bran, whole wheat flour, all-purpose flour, and salt.

2 Add the dried yeast to 13⁄4 cups warm water and whisk well until it is completely dissolved. Add the milk. Make a well in the center of the dry ingredients and stir in the milk and water mixture.

3 Whisk the mixture together until the batter is completely smooth. Cover and set aside for 1–2 hours, until small bubbles start to appear on the surface of the batter.

4 Melt a tablespoon of butter in a large, non-stick frying pan and, when it begins to sizzle, wipe any excess away quickly with a piece of paper towel.

5 Pour a ladleful of the oatcake mixture into the center of the frying pan, and then tip the pan to allow the batter to spread all around. The idea is to cover the surface of the pan very quickly with a thin layer of the batter.

6 Cook the oatcakes for a couple of minutes on each side, turning them when the edges are cooked through and the first side is golden brown. Set the cooked oatcakes aside in a warm place and continue until all the batter has been used up.

7 Meanwhile, preheat the broiler and broil the bacon. Sprinkle a handful of grated cheese all over the surface of an oatcake.

8 Place it under the broiler for a couple of minutes until the cheese has completely melted. Place 2 slices of bacon on top of the melted cheese to 1 side of the oatcake, and roll it up before serving.

BAKER’S TIP:
These traditional oatcakes are really savory pancakes, though a little more wholesome, and make a fantastic breakfast treat every once in a while. For an even quicker breakfast, the batter can be made the night before and stored, covered, in the refrigerator overnight.

Staffordshire Oatcakes

Swedish Pancake Stack Cake

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Ingredients:
6 pancakes, made using 1⁄2 quantity crêpe batter,
3⁄4 cup heavy cream
1 cup crème fraîche
3 tbsp sugar
¼ tsp pure vanilla extract
9oz (250g) raspberries
confectioner’s sugar, to serve

Method:
1 Whip the cream into stiff peaks. Combine the whipped cream, crème fraîche, sugar, and vanilla, and whisk until well mixed. Set aside 1⁄4 cup to decorate the top of the cake.

2 Reserve a good handful of the raspberries. Lightly crush the remaining fruit with a fork and add them to the remaining cream mixture, folding them through roughly to create a rippled effect.

3 Place the first pancake on a serving platter, and spread one-fifth of the raspberry and cream mixture over the surface. Continue to layer until all the pancakes and cream are used up.

4 Top with the reserved cream mixture and the remaining raspberries. Dust with confectioner’s sugar, and serve.

BAKER’S TIP:
This stack cake is extremely versatile. You can try using chopped strawberries or blueberries, which will make an equally delicious cake. In Sweden, lingonberry jam (similar to sweet cranberry sauce) is often used as a substitute for the fresh fruit. You can find the jam in Scandinavian delicatessens.

Swedish Pancake Stack Cake

Spinach, Pancetta, and Ricotta Pancake Bake

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Special equipment:
9 x 13in (23 x 33cm) shallow ovenproof dish

For the batter:
1 1⁄4 cups all-purpose flour
½ tsp fine salt
1 cup whole milk, plus extra if needed
4 large eggs
4 tbsp unsalted butter, melted and cooled,
plus extra for cooking and greasing

For the filling:
½ cup pine nuts
2 tsp extra virgin olive oil, plus extra for greasing
1 red onion, finely chopped
4oz (100g) diced pancetta
2 garlic cloves, crushed
10oz (300g) baby spinach, washed and dried
9oz (250g) ricotta
3–4 tbsp heavy cream
sea salt
freshly ground black pepper

For the cheese sauce:
1 1⁄2 cups heavy cream
2oz (60g) Parmesan cheese, finely grated

Method:
1 Mix the flour and salt in a large bowl. Separately whisk together the milk and eggs. Make a well in the center of the flour mixture and whisk in the milk mixture, a little at a time, until it is all incorporated. Add the butter and whisk until entirely smooth. The mixture should be the consistency of pouring cream. Add extra milk if needed. Transfer to a large measuring cup or pitcher, cover with plastic wrap, and leave to rest for 30 minutes.

2 To make the filling, dry fry the pine nuts in a large sauté pan for 2 minutes over medium heat, turning often until they turn golden brown in places. Set aside.

3 Add the olive oil to the pan and sauté the onion for 3 minutes until softened, but not brown. Add the pancetta and cook it over medium heat for another 5 minutes, until golden brown and crispy. Add the garlic and cook for another minute. Add the baby spinach in handfuls; it will wilt down very quickly. Cook the spinach only until it begins to wilt, then take the pan from the heat.

4 Place the spinach mixture into a sieve, and press down with the back of a spoon to remove excess water. Transfer to a bowl, add the pine nuts, and mix with the ricotta and the cream. Season well and set aside.

5 Melt a tablespoon of butter in a large, non-stick frying pan, and when it begins to sizzle wipe away any excess with a piece of paper towel. Pour a couple of tablespoonfuls of the pancake mixture into the frying pan, and then tip the pan to cover with a thin layer of the batter. Cook for a couple of minutes on each side, turning them when the first side is golden brown. Set the cooked pancakes aside and continue until all the batter has been used up, adding a tablespoon more butter when necessary. This should give you approximately 10 pancakes.

6 Preheat the oven to 400°F (200°C). Lay a pancake out flat. Put 2 tablespoons of filling into the middle of the pancake. Use the back of the spoon to spread it out into a thick line, then roll the pancake up around it. Grease the dish and lay the pancakes side by side in the dish.

7 For the sauce, heat the heavy cream until nearly boiling. Add nearly all the Parmesan. Whisk until the cheese melts, then bring to a boil and simmer for 2 minutes until it thickens slightly. Season to taste and pour over the pancakes. Top with the reserved cheese.

8 Bake at the top of the oven for 20 minutes until golden and bubbling in places. Remove and serve immediately with a green salad.

PREPARE AHEAD:
This can be made up to the end of step 6, covered, and refrigerated for up to 2 days, before finishing with the sauce and baking as described.

Spinach, Pancetta, and Ricotta Pancake Bake

Buckwheat Galettes

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Resting time:
2 hrs

For the galettes:
1⁄2 cup buckwheat flour
1⁄2 cup all-purpose flour
2 large eggs, beaten
1 cup milk
sunflower or vegetable oil, for greasing
For the filling
2 tbsp sunflower or vegetable oil
2 red onions, peeled and thinly sliced
7oz (200g) smoked ham, chopped
1 tsp thyme leaves
4oz (115g) Brie cheese, cut into small pieces
1⁄2 cup crème fraîche

Method:
1 Sift the flours into a large mixing bowl, make a well in the center, and add the eggs.

2 Gradually beat the eggs into the flour using a wooden spoon, then add the milk and 1⁄2 cup water to make a smooth batter. Cover and let stand for 2 hours.

3 Heat the oil for the filling in a small frying pan, add the onions, and cook gently until softened. Add the ham and thyme, then remove from the heat and set aside.

4 Preheat the oven to 300°F (150°C). Heat the crêpe pan and grease lightly.

5 Spoon in 2 tablespoons of batter and swirl so it coats the base of the pan. Cook for 1 minute, or until lightly browned underneath, then flip over and cook for another 1 minute, or until browned on the other side. Make 7 more crêpes, re-greasing the pan as necessary.

6 Stir the Brie and crème fraîche into the filling and divide between the pancakes.

8 Roll or fold up the filled pancakes and place on a baking sheet. Heat through in the oven for 10 minutes before serving.

PREPARE AHEAD:
Make the batter a few hours in advance and leave to stand until ready to cook. If it thickens too much, stir in a little water before using

Buckwheat Galettes

Crepes Suzette

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Standing time:
30 mins

For the crêpes:
1 cup all-purpose flour, sifted
1 tbsp sugar
½ tsp salt
4 large eggs, at room temperature
1 1⁄2 cups milk, plus extra if needed
6 tbsp unsalted butter, melted and
cooled, plus extra if needed

For the orange butter:
12 tbsp unsalted butter,
at room temperature
1⁄3 cup confectioner’s sugar
3 large oranges, 2 finely grated and
1 peeled with a vegetable peeler
then cut into julienne strips
1 tbsp Grand Marnier

For flaming:
1⁄3 cup brandy
1⁄3 cup Grand Marnier

Method:
1 Mix the flour, sugar, and salt. Make a well in the center, and add the eggs and half the milk.

2 Whisk, drawing in the flour, to make a batter. Whisk in half the butter, until smooth.

3 Add milk to give the batter the consistency of half-and-half. Cover and leave for 30 minutes.

4 For the orange butter, cream the butter and confectioner’s sugar with a hand mixer.

5 With a sharp knife, cut the pith and skin from all 3 oranges.

6 Slide the knife down both sides of each segment to cut it free. Set aside.

7 Add the zest and 2 tablespoons juice to the butter with the Grand Marnier. Whisk well.

8 Add the julienned orange to a saucepan of boiling water; simmer for 2 minutes. Drain.

9 Add a little melted butter to a small frying pan and heat over medium-high heat.

10 Ladle 2–3 tablespoons of the batter into the pan, tilting the pan so the base is covered.

11 Fry for 1 minute. Gently loosen with a palette knife. Turn and cook for 30–60 seconds.

12 Repeat, adding butter only when the crêpes start to stick, making 12 crêpes.

13 Spread the orange butter over 1 side of each crêpe. Heat the pan over medium heat.

14 Add 1 crêpe at a time, butter-side down. Cook for 1 minute and fold into quarters.

15 Arrange the crêpes in the hot frying pan. Heat the alcohol, then pour over the crêpes.

16 Stand back. Hold a lighted match to the side of the pan. Baste until the flames die down.

17 Divide the crêpes among warmed plates and spoon the sauce from the pan over them.

18 Decorate with orange segments and strips, and serve. PREPARE AHEAD The plain crêpes can be made 3 days ahead, layered with parchment, and stored, wrapped, in the refrigerator.

Crepes Suzette

Crumpets

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Special equipment:
4 crumpet rings, or 4in (10cm)
metal pastry cutters

Ingredients:
1 cup all-purpose flour
3⁄4 cup bread flour
1⁄2 tsp dried yeast
2⁄3 cup tepid milk
½ tsp salt
½ tsp baking soda
vegetable oil, for greasing

Method:
1 Mix together the flours and yeast.

2 Stir in the milk and 2⁄3 cup tepid water, and leave for 2 hours, or until the bubbles have risen and then started to fall again. Mix the salt and baking soda into 2 tablespoons lukewarm water and whisk in. Set aside for 5 minutes.

3 Oil the crumpet rings or pastry cutters. Lightly omeil a large, heavy frying pan and place the rings in the pan.

4 Pour the batter into a large measuring cup or pitcher.

5 Heat the pan over medium heat and pour batter into each ring to a depth of ½-3⁄4in (1-2cm).

6 Cook the crumpets for 8–10 minutes, or until the batter has set all the way through and the top is covered in holes. If no bubbles appear, the mixture is too dry, so stir a little water into the remaining batter.

7 Lift the rings off the crumpets, turn them over, and cook for another 2–3 minutes, or until just golden.

8 Repeat with the remaining batter. Serve the freshly cooked crumpets warm and buttered, or toast to reheat if serving them later.

BAKER’S TIP:
The holes on top of crumpets are their unique selling point, making them the perfect repository for butter, jam, or marmalade. The leavening creates bubbles as they cook, which burst to produce these holes. Homemade crumpets tend to have fewer holes, but are no less tasty or absorbent for it.

Crumpets Recipe

Buttermilk Biscuits

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Special equipment:
2 1⁄2in (6cm) pastry cutter

Ingredients:
1 1⁄3 cups self-rising flour
1 tsp baking powder
1⁄2 tsp fine salt
7 tbsp unsalted butter, softened
1 1⁄2 cups buttermilk, plus extra for brushing
1 tbsp honey

Method:
1 Preheat the oven to 400ºF (200ºC).

2 Sift the flour and baking powder into a bowl and add the salt. With your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.

3 Make a well in the center and pour in the buttermilk and honey.

4 Work the mixture together to form a rough dough, then turn it out onto a lightly floured work surface and bring it together into a smooth ball. Do not over handle it or the biscuits may harden (see Baker’s Tip).

5 Roll out the dough to a thickness of 3⁄4in (2cm) and cut 21⁄2in (6cm) biscuits out of it with the pastry cutter.

6 Gather up the remaining dough, re-roll it, and cut out biscuits until all the dough is used up.

7 Place the biscuits on a non-stick baking sheet and brush the tops with buttermilk, to give them a golden finish.

8 Bake in the top third of the oven for 15 minutes until golden brown and well risen. Remove from the oven and cool for 5 minutes on a wire rack before serving, still warm.

STORE:
The biscuits can be kept in an airtight container for 1 day and warmed up again in the oven before serving.

BAKER’S TIP:
Buttermilk biscuits have a tendency to harden and taste tough if overhandled. To avoid this, bring the mix together gently and stop as soon as it forms a dough. When rolling gently, try to cut out as many biscuits from the first rolling as possible, as biscuits from subsequent rollings will be tougher.

Buttermilk Biscuits

Banana, Yogurt, and Honey Pancake Stack

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Ingredients:
1 cup all-purpose flour
1 tsp baking powder
¼ cup sugar
1 cup whole milk
2 large eggs, beaten
½ tsp pure vanilla extract
2 tbsp unsalted butter, melted and cooled,
plus extra for cooking
1 large banana
7oz (200g) Greek yogurt
honey, to serve

Method:
1 Sift the flour and baking powder into a large bowl. Add the sugar.

2 In a large measuring cup or pitcher whisk together the milk, eggs, and vanilla.

3 Make a well in the center of the flour mixture and whisk in the milk mixture, a little at a time. Whisk in the butter until the mixture is entirely smooth.

4 Melt a tablespoon of butter in a large, non-stick frying pan.

5 Pour tablespoons of the pancake batter into the pan, leaving space between them for the pancakes to spread. The pancakes should spread to be approximately 31⁄4-4in (8-10cm) in diameter.

6 Cook the pancakes over medium heat. Turn the pancakes when small bubbles begin to appear on the surface and pop. Cook for another minute or 2 until golden brown on both sides and cooked through.

7 Slice the banana diagonally to produce 2in (5cm) long strips. Place 1 warm pancake on a plate.

8 Top with a spoonful of Greek yogurt and some slices of banana.

9 Top with another pancake, more yogurt, and honey.

10 Finish the stack with a third pancake, topped with a spoonful of yogurt and drizzled generously with honey.

Banana, Yogurt, and Honey Pancake Stack