200 g (7 oz) crunchy, granola-style cereal, lightly crushed
50 g (2 oz) butter
Greek yogurt (optional)
Sift the flour and baking powder together into a large bowl, then make a well in the centre of the mixture. Whisk together the eggs, milk and honey and pour into the well. Whisk the wet ingredients in the well as you gradually incorporate the flour into the mixture. Stir in the granola.
Melt a knob of butter in a large non-stick frying pan and pour small amounts of the batter into the pan to form small, thick pancakes that are about 8 cm (3 1/4 inches) in diameter. Cook over a medium-low heat for 2–3 minutes until bubbles start appearing on the surface of the pancakes. Flip over and cook the other side for a further minute, until golden. Repeat with the remaining mixture until you have made all the pancakes. (This quantity of batter should yield about 16 pancakes.)
Arrange the pancakes on warmed serving plates and serve immediately with a drizzle of honey and a dollop of Greek yogurt, if desired.