Caramelised Pear & Pecan Pancakes

In a large bowl, whisk thickened cream with electric beaters or a metal whisk 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 butter (for frying) and a drizzle of olive oil over medium-high heat. Cook pear, stirring, until softened, 3-5 minutes. Reduce heat to medium. Add brown sugar and nuts and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.

Place butter (for the pancakes) in a large heatproof bowl and microwave in 10 second bursts until melted. Add milk, Greek-style yoghurt and eggs to the bowl. Lightly whisk to combine. Add 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 frying pan and return to medium heat with a drizzle of olive oil. When the oil is hot, add 1/3 cups of pancake batter, cook in batches, until golden, 3-5 minutes each side. TIP: Use some butter for frying if preferred. TIP: Save time and cook your pancakes in two nonstick frying pans if possible!