Banana & Yoghurt Pancake Stack

Sift the flour and baking powder into a large bowl and add the sugar. In a jug, whisk together the milk, eggs, and vanilla extract. Make a well in the centre of the flour mixture and whisk in the milk mixture, a little at a time, bringing in the flour as you go. Finally, whisk in the cooled, melted butter until the mixture is smooth.

Melt a knob of butter in a large, non-stick frying pan. Pour tablespoons of the batter into the pan, leaving space between them for the batter to spread. Each pancake should become about 8-10cm in diameter, but don’t worry too much.

Cook over a medium heat, reducing the heat if they seem to be cooking too fast. Turn the pancakes when small bubbles appear on the surface and pop. Cook for another 1-2 minutes until golden brown and cooked through.

Slice the bananas on the diagonal to produce 5cm long strips. Place a warm pancake on a plate and top with a spoonful of yoghurt and slices of banana. Top with another pancake, more yoghurt, banana, and honey. Finish the stack with a third pancake, topped with a spoonful of yoghurt and drizzled generously with honey.