Just keep stacking! Our crumpet stack stuffed full of dill, mascarpone and smoked salmon are what weekend brunch dreams are made of.

SERVES 6–8 // COOKING TIME 45 mins

INGREDIENTS
2 cups flour
¼ cup sugar
1 tsp salt
1 tsp baking powder
1 cup milk
¼ cup melted butter, plus to fry
2 eggs
¼ cup chopped dill
2 cups mascarpone
200g smoked salmon
1 lemon, cut into wedges

METHOD
1. In a bowl, sift together flour, sugar, salt and baking powder. In another bowl, whisk together milk, butter and eggs.
2. Create a well in the middle of the dry ingredients, pour in the wet ingredients and mix. Add ½ the dill. Mix well, until most lumps are gone.
3. Heat a small pan over medium heat and brush generously with melted butter. Pour in 2–3 tbsp batter, to make a crumpet about 15 cm in diameter. Cover with a lid and cook for 2 minutes. As soon as bubbles start to form on the surface of the crumpet, flip it over. Cook for 1 minute, until golden brown on both sides. Leave crumpets to cool.
4. Spread each crumpet with 3 tbsp mascarpone and cover with the smoked salmon and remaining dill.
5. Stack the crumpets on top of each other. Finish the crumpet cake with more mascarpone and top with salmon and dill. Serve with lemon wedges.