Pancakes & Berry Compote with Roasted Almonds, Pistachios & Yoghurt | Serves 2

Ingredients

Instructions

1. In a medium heatproof bowl, microwave the butter in 10 second bursts until melted.
   Add the milk, Greek-style yoghurt (large packet) and eggs to the melted butter.
   Lightly whisk to combine. Stir in dry pancake mix. Roughly chop roasted almonds and pistachios. Heat a large frying pan over medium-high heat. Toast pistachios and
   almonds, tossing, until golden, 3-5 mins. Transfer to a bowl.
2. Return frying pan to medium-high heat with a drizzle of vegetable oil. When oil is hot, cook 1/3 cup of pancake batter in batches, until golden and set, 3-5 mins each side (add more oil in between batches if needed).
3. Divide pancakes between plates and top with Greek-style yoghurt (medium packet)
   and berry compote. Sprinkle with nuts to serve.