Sweet & Savoury Pancakes

• Separate bacon slices, then place on a lined oven tray. Bake until golden, 8-12 minutes. • On a second lined oven tray, add flaked almonds and chopped walnuts. Spread out evenly, then bake until golden, 4-6 minutes.

TIP: Be sure not to spread the crumb too far apart to prevent it from burning quickly.

• Meanwhile, add the eggs, half the Greek-style yoghurt and the milk to the bowl with the melted butter. Lightly whisk to combine. • Add dry pancake mix and whisk until just combined.

TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!

• In a large non-stick frying pan, heat a drizzle of vegetable oil. When oil is hot, add 1/3 cups of pancake batter. Cook in batches, until browned and set, 4-5 minutes each side.

TIP: Save time and cook your pancakes on two non-stick frying pans if possible!

• Meanwhile, heat a small saucepan over medium-high heat. Heat mixed berry compote until heated through, 1-2 minutes.