Fluffy Rosewater Pancakes with Fresh Fruit

• 135 g Wholemeal Flour
• 1.5 tsp Baking Powder
• 230 ml Semi-skimmed Milk
• 1 Egg
• Salt A pinch
• 1 tbsp Honey, for batter
• 1 tsp Rosewater
• 1 tbsp Olive Oil
• Greek Yogurt To taste
• 200 g Raspberries
• 100 g Mango, diced small
• 1 Kiwi Fruit, sliced
• 4 tsp Roasted Chopped Walnuts
• 4 tsp Honey, for drizzling

Instructions

1. 1

   In a large bowl, whisk together the wholemeal flour, baking powder and salt.

2. 2

   In a separate jug beat the egg, then whisk in the milk, olive oil, honey and rosewater until well combined.

3. 3

   Make a well in the centre of the flour. Pour in the wet mixture and whisk gently until you have a smooth batter. Don't over mix—a few lumps are fine.

4. 4

   Let the batter sit for 5-10 minutes.

5. 5

   Heat a non-stick pan over medium heat with a tiny drop of oil. Pour a small ladleful of batter for each pancake.

6. 6

   Cook until bubbles appear on the surface and the edges look set (about 2 minutes). Flip and cook for another 1-2 minutes until golden brown. Repeat until batter is used up.

7. 7

   While the pancakes cook, lightly mash about a quarter of the raspberries with a fork to create a quick sauce. Ensure your mango and kiwi are prepped and ready.

8. 8

   Stack the pancakes and add a generous dollop of Greek yogurt. Layer the mango, kiwi, and remaining raspberries over the top. Scatter the roasted walnuts for crunch and drizzle with the remaining 4 tsp of honey.