(Makes 4-6 large or 12 small cakes)

• 100g cream cheese
• 2 eggs
• 1 tablespoon plain yoghurt
• 150g plain flour
• 1 teaspoon baking powder
• 150ml skimmed milk
• 3 tablespoons almonds, blanched and roughly crushed
• 150ml Gozo or other local honey

Soften the cream cheese, and then beat in the eggs and yoghurt. Gradually add the flour and baking powder sifted together, and the milk, and beat to a thick dropping consistency. Let it stand for 20 minutes or so while you heat up the griddle or non-stick pan.

Meanwhile, mix the almonds and honey, and pour into a jug. Spoon or pour the batter onto the hot surface, and when it bubbles and then dries on top, flip the cakes over, and cook for three to four minutes more. Serve warm. They can be kept warm while you are cooking the rest by putting them on a plate, set over a saucepan of simmering water.

Serve with the almond honey. Maple syrup or golden syrup can replace the honey.