Caramelised Pear & Pecan Pancakes

In a large bowl, place the longlife cream (see ingredients) and whisk with electric beaters until soft peaks form and almost doubled in size, 2-3 minutes.

TIP: If you don't have an electric mixer, use a metal whisk.

TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.

In a large non-stick frying pan, heat the butter (for the pears) and a drizzle of olive oil over a medium-high heat. Cook the pear, stirring until softened, 3-5 minutes. Reduce the heat to medium. Add the brown sugar and nuts and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl and cover to keep warm.

In a large heatproof bowl, place the butter (for the pancakes) and microwave in 10 second bursts until melted. Add the milk, Greek-style yoghurt and eggs to the melted butter. Lightly whisk to combine. Add the dry pancake mix and sweet golden spice blend and whisk until just combined.

TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!

Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. When the pan is hot, add 1/3 cups of the pancake batter in batches, and cook until golden, 3-5 minutes each side.

TIP: Use some butter for frying if preferred.

TIP: Save time and cook your pancakes on two non-stick frying pans if possible!