Wholegrain Pancakes with Kombucha-Soaked Dried Fruit

Put the flour, ground almonds (or flax/hemp), whole seeds if using, sugar, baking powder and salt into a large bowl and use a whisk to combine them thoroughly.

Make a well in the centre of the flour mix and add the 2 tbsp oil.

Gradually pour in the milk, whisking all the time, to form a thick batter.

Heat a non-stick frying pan or a crêpe pan over a medium heat.

Add a trickle of oil and use a silicone brush to brush it over the base of the pan in a thin layer.

When the pan is hot, use a serving spoon to drop a large dollop of batter into the pan.

Repeat so you have 3 or 4 pancakes in the pan.

Cook for about 2 minutes, until several bubbles form on the surface of each pancake.

Using a broad spatula, flip the pancakes over and cook for a further 2 minutes or until golden brown on both sides. You can break one pancake open to check it is cooked through. If you find the pan getting too hot at any point, just take it off the heat for a moment or two.

Transfer the cooked pancakes to a dish (you can keep them warm in a low oven at around 100°C/Fan 80°C/lowest Gas, if you like). Add a little more oil to the pan and cook the remaining batter in the same way.

Now, for the kombucha-soaked fruits. Cut the larger fruit such as apricots, figs and apple rings into halves or quarters. Add all the fruit to the jar, then pour over the kombucha to completely cover the fruit.

Leave at room temp for 24-48 hours, so all the fruit is plumped up and tender. Turn the jar upside down a couple of times during this process, to help develop the syrup.

The finished “compote” will keep in the fridge for a month.

Thank you to Milk & More for use of their recipe photography.