INGREDIENTS

250g self raising flour
2 tbsp golden caster sugar
1 tbsp ground cinnamon
2 eggs
200ml low fat milk (or full fat if preferred)  
250g low fat yogurt
Unsalted butter for frying the pancakes

For the compote:
6 eating apples
0.5 tsp vanilla essence or 1 tsp vanilla bean paste
1 cinnamon stick (or 0.5 tsp cinnamon powder)
1 tbsp water

To serve:
Crushed pecans or walnuts
Maple syrup
Natural yogurt ot double cream (optional)

METHOD

1. Make the compote by chopping the apples into small chunks (about 1cm cubes).
2. Add to a saucepan with the cinnamon, vanilla, and water and cook coverd on a medium heat for 30 mins until totally soft (remove the cinnamon stick if used).
3. Put the pancake ingredients to a large mixing bowl and gently combine but don't over beat the ingredients.
4. Heat a large frying pan on a medium heat & add a small nob of butter. Pour in batter to make either a large pancake or several smallmones in the pan (i.e. a tablespoon of bater for a small one) three table spoons equivalent for a lerger pancake but make sure you pour the three able spoons worth of batter in one go if you want a larger pancake).
5. Cook for 3-4 minutes (depending on how thick th pancake is) until bubbles rise to the surface. Flip them over & cook for another 2–3 mins. Once cooked remove from the pan and serve straight away of put on a baking tray in a warm oven until all the pancakes are ready.
6. Repeat the process until the mixture is all used.
7. Serve a generous stack with the apple compote, some crushed nuts and a drizzle of maple syrup and additional yogurt or cream (if used).