The February-March competition is now CLOSED but our March-April competition has just opened here.

This page will remain live so readers can make use of the recipe.

We’ve teamed up with Canary Wharf’s One Canada Square to offer readers a twist on our regular recipe column.

Each month the reader who cooks the best version of the dish featured below, made at home and posted on social media will win a meal for two with wine at the restaurant. Just make it, snap it and tag us all.

The challenge

For our first recipe, One Canada Square head chef Rafael Liuth, pictured below, has whipped up a dish that's perfect for brunch. So if you love long mornings and, most importantly food, get cooking.

Serves 2

Can you do better than Rafael with your pancakes?

Ingredients

250g (1cup) plain flour

300g (1cup) milk

2 eggs

1 tbsp baking powder

2 tbsp caster sugar

1 pinch of salt

30g (1 tbsp) butter

For the topping

1 punnet of blackberries

80g of sugar

maple syrup

greek yogurt

Method

Put all dry ingredients in a bowl and mix. Add the eggs and milk and whisk until the batter is smooth.

Cook the majority of the blackberries (reserve enough for garnish) with the sugar until you get a nice consistency and they are slightly soft. This should take around five minutes.

Cook the pancakes both sides on a lukewarm pan with some butter until they are a golden colour on both sides.

Serve four medium pancakes per portion, alternating layers of pancake and yogurt with poached berries. Finish with maple syrup and some fresh blackberries to garnish.

You could also add lemon balm cress or icing sugar.

How to enter

The February-March competition is now CLOSED but our March-April competition has just opened here.

This page will remain live so readers can make use of the recipe.

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