American-style pancakes with mulled wine fruit compote

Preparation

Melt the butter. Halve and stone the plums. Peel, core and chop the peas.

For the Pancakes

For the Compote

And the rest...

1. 1 Put the flour, baking powder, sugar and a pinch of salt in a large bowl and mix well.
2. 2 In a jug, whisk together the egg, milk and melted butter. Pour on to the dry ingredients and whisk to combine. Set aside.
3. 3 For the compote, gently heat the conserve and syrup with the pears for 2-3 minutes.
4. 4 Add the plums and cook for a further 2-3 minutes, or until the fruit is tender but still retains its shape. Transfer to a bowl.
5. 5 Heat a little butter in a frying pan, then ladle the batter into the pan – roughly 2 tbsp per pancake. Cook for about 2 minutes over a low-to-medium heat or until bubbles appear on top of the pancakes.
6. 6 Turn over and cook for a further 30 seconds until golden. Transfer to a warm plate.
7. 7 Repeat with the remaining batter, making 3 pancakes per person in total.
8. 8 For each serving, layer up 3 pancakes with the fruit compote and yogurt, then scatter with the caramelised nuts.