(Makes 12)

3 eggs
175 g plain yoghurt
2 tablespoons water
50 g butter, melted
100 g self-raising flour
Pinch of Gozo sea salt

Beat the eggs, yoghurt, water and butter and gradually whisk in the flour and salt to make a smooth, thick batter.

Grease a griddle, or use a non-stick pan, and heat it. When hot, ladle the batter onto the griddle. You should be able to cook the hot cakes in three batches of four. Cook the cakes until golden on the underside, with small holes on the surface, then turn them over and continue cooking until golden brown on the second side.

Stack the cakes on a plate, set over a pan of hot water until finished.