Toasted Almond Pancakes

Mix the flour and salt together in a large bowl.  Make a well in the centre of the flour and crack in the eggs. Mix together the milk and the water in a jug.

Beat the eggs into the flour with a wooden spoon and gradually pour in the milk and water mixture to get a smooth mix similar to single cream. Stir in the flaked almonds.

Stir in the oil and allow to stand for 30 minutes before using.

Heat a non-stick frying pan until very hot, then add a tablespoon of oil.  Swirl the oil round the pan and pour the oil into a small bowl. Pour a ladleful of the batter into the pan, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.

Gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter.

Serve the pancakes folded in quarters with a dollop of Greek yoghurt and a generous helping of honey.