As we have pear and plum trees that most years produce far more fruit than we can eat fresh, even with the help of friends and neighbours, we tend to end up with a lot of frozen stewed fruit. 

This is one of my favourite ways of using it. 

It’s best made with the fruits given in the recipe but as I realise that most of you won’t have your own trees, you can really use any fruit you fancy. 

I’ve made these pancakes with apricots, with plums and with rhubarb. All delicious. 

Obviously the amount of sugar or honey you add to the fruit will depend on what sort of fruit you are using. I don’t add any when using my own pears but with apples I taste first and then decide. 

I like to serve these with some thick creamy yoghurt, handing it round so that everyone can help themselves.

110g/4oz plain flour

2 small eggs lightly beaten

115ml/4fl oz milk 

440g/1lb apples or pears, peeled, cored, chopped and stewed with sugar or honey to taste

Level tsp cinnamon 

Sunflower or rapeseed oil

Mix together the first three ingredients and let the result stand in the fridge for up to an hour. 

Heat the oil in a frying pan until it’s hot but not smoking, then pour in about 115ml/4fl oz of the pancake mixture and immediately reduce the heat to medium. 

Cook until the top is set — should take no more than five minutes — then turn with a spatula — or, go on, toss it! 

Now call the dog over to eat that off the floor, and turn the next one with a spatula. The underside should be golden brown. 

Cook for a further four minutes or so and slide on to an oven-proof plate and put in the oven on a low heat just to keep warm. 

This should make at least four pancakes, possibly more. 

When they’re all ready carefully separate them and spread with the stewed fruit, sprinkling each layer with a little cinnamon and ending with a pancake. 

Slice the stack into wedges and serve hot with yoghurt, cream or custard.