Wholemeal hotcakes with grapefruit & yoghurt

Cut a slice from the top and bottom of each grapefruit so the fruit sits sturdily on a chopping board. Run a small sharp knife between the white pith and flesh to remove the skin. Cut into 5mm-thick rounds. Set aside. Combine the yoghurt and vanilla seeds in a small bowl. Set aside.

Combine the flour and sugar in a large bowl. Combine the egg yolks and buttermilk. Add to the dry ingredients until just combined.

Use an electric beater to beat the egg whites until firm peaks form. Fold through the pancake mixture.

Heat a large non-stick frying pan over a medium heat. Place a level 1/3 cup of the mixture in the pan and spread slightly to make a 12cm pancake. Cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil. Repeat with remaining mixture to make 12 pancakes.

Stack 3 pancakes on each plate. Top with grapefruit slices and sprinkle with raw sugar. Top with a large dollop of the yoghurt.