Ingredients (Serves 8-10)
Pancake batter

• 30g stoneground spelt flour
• 30g plain flour
• 1 medium egg
• 140ml buttermilk
• 1 tablespoon flavourless oil or melted butter
• 1 large pinch salt

Topping

• 200g organic dried dark apricots
• 200g prunes
• 200g dried figs
• Water to cover
• 1 vanilla pod
• 1 large pinch of toasted flaked almonds per pancake
• 1 dessert spoon 0% Greek yogurt
• 1 teaspoon runny honey
• 1 Earl Grey tea bag (optional)
• 1 Cinnamon stick (optional)

Method

1. Mix the pancake batter and set aside

2. Place the fruit in a saucepan with the water and the vanilla pod (and the tea bag if using)

3. Warm to a gentle simmer, heat for five minutes and then set aside, removing the tea bag

4. Heat a frying pan or crepe pan up, working two at a time. Spoon in half a ladle of batter to make a pancake about 4-5mm thick and about 10cm across

5. Once golden on one side, flip the pancakes and finish cooking. Set aside, between sheets of greaseproof paper, in a low oven until all the batter has been used

6. Place a pancake on the plate or in a large dessert bowl; very gently squeeze a little of the liquid out of the fruit against the side of the saucepan and pile these up on the pancakes (about 3-4 bits of fruit is plenty). Spoon a dollop of yogurt on top, scatter over the almonds and drizzle over the honey

7. You could add other dried fruits e.g. raisins, sultanas.