Put the compote ingredients in a large heatproof bowl with 1 litre boiling water. Leave for at least 1 hr.

Tip the compote into a medium saucepan, bring to the boil over a medium-high heat, then reduce the heat to medium-low and simmer for 15-30 mins until the syrup has thickened and the fruit is tender. Chill the fruit for at least 3 hrs.

Put the matzo meal and cinnamon in a medium bowl with a large pinch of salt. Beat the eggs in a jug and gradually pour into the matzo meal while stirring until combined and lump-free – you may need to use a whisk if there are still lumps remaining. The batter should be thick enough to drop from the spoon. Stir in the banana.

Heat 1 tbsp oil in a non-stick pan over a medium heat. When hot, ladle a quarter of the mixture into the pan, spreading it out to form a pancake about 12cm across, and cook for 2-3 mins until bubbles start to appear. Use a fish slice to flip it and cook for 2-3 mins more until the underside is golden.

Keep the cooked bubelach warm in a low oven while you finish cooking the rest of the pancakes. Remove the teabag and whole spices from the compote, and serve with the pancakes, a dollop of Greek yogurt and some honey, if you like.