February 21, 2012 - 09:52 GMT hellomagazine.com A delicious healthy pancake recipe with poached dried fruits GALLERY 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.