Sieve 300g plain flour into large bowl. Add 2 tsp baking powder, 1 tbsp golden granulated sugar and mix thoroughly.
Create a well in the centre of the flour mixture with the back of your spoon, add 5 large eggs, 35g melted butter, vanilla and buttermilk.
Whisk together either with a balloon whisk or fork until smooth. Set aside and leave to rest for 10 minutes before cooking, allowing the baking powder time to activate.
Heat a small knob of butter and 1 tsp of olive oil in a non-stick frying pan over a medium heat. When the butter looks frothy, pour a circle of the batter, approximately 8cm wide.
Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface, almost like a crumpet. Flip the pancakes over cook for a further minute on the other side.
Carry on this process until all the mixture is used up. To keep the pancakes warm and moist, lay a warm damp cloth over the top of them until you are ready to serve.
Layer up a stack of pancakes, spreading the top of each with a generous helping of Rosebud Rhubarb & Ginger Jam. Top the stack with Greek yogurt and a sprinkling of granola.