1. Whisk the eggs and milk together in a large bowl or jug, either with a hand whisk or an electric one if you have one.

2. Use a fine zester to zest both of the oranges, then add all of this into the batter.

3. Add the flour slowly, whisking thoroughly until completely smooth. Leave the batter to stand for about 30 mins.

4. Meanwhile use a sharp knife to cut the peel off the oranges. Cut as close as you can to the skin, so that you remove the bitter white pith, but don’t lose half the orange flesh. Then divide into segments and cut the segments in half to create lots of little orange pieces.

5. Use a paper towel to wipe a small amount of oil over the surface of a small frying pan to lightly grease it, then heat over a medium/high heat. Add a small ladle of batter and tip the pan to just coat the base with batter.

6. The batter should be a very thin layer and cook on one side for about 30 seconds. Use a fish slice to carefully slide underneath and flip it over. Then cook the other side for another 30 seconds. It should be golden on both sides.

7. Serve with orange segments, a dollop of Greek yogurt and a drizzle of maple syrup.