Make the pancakes in advance if you can - I froze some left over from Pancake Day! Or use shop ones.

Preheat the oven to 160 C and if you haven't got leftover pancakes, make them first - mix all the ingredients, melt a little butter in a frying pan and use just enough mix per pancake to coat the pan. Once one side is done, it will be golden underneath, turn and repeat on the other side, using a spatula to turn and then slide off onto a plate.

Mix the melted butter, sugar, cinnamon and vanilla essence.

Meanwhile, layer the sliced apple in a baking dish and coat with the sugar, butter, cinnamon and vanilla essence mix.

Bake the apples for 25 minutes (they should be soft but still have a 'bite' - not mushy), remove from oven and layer into a stack with your pancakes - then pop the stack back in the oven just so the pancakes are properly hot through, about 5 minutes if freshly made, 10 if they were cold.

Remove from oven, dollop on a tablespoon of Greek yoghurt, a splash of raspberry coulis (or make a raspberry reduction with sugar and a little water if you want to), and enjoy!