Cinnamon and maple syrup is added to the batter, giving your pancakes an extra sweet kick. It then involves caramelising juicy pears with cinnamon and sugar, before whipping up a nutty pecan brittle. The results? A scrumptious and sophisticated pancake dish.
- For the pancakes:
- 200g self raising flour
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- Pinch of salt
- 1 large egg
- 200 ml milk
- 1 tablespoons melted butter
- 1 ½ tablespoons Clarks Maple Syrup
- Sunflower oil for frying
- For the caramelised pears:
- 3 pears
- 2 tablespoons caster sugar
- 1 teaspoon ground cinnamon
- 30g unsalted butter
- 100ml maple syrup
- 200ml pear juice or pear liqueur
- For the pecan brittle:
- 100g caster sugar
- 25g pecan nuts, roughly chopped
Method1 Start with the pecan brittle. Gently heat the sugar in a small frying pan without stirring until melted and golden-brown. Add the nuts and mix well.
2 Pour directly onto a silicone mat and leave to cool until hardened.
3 Next, make the pancakes. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl.
4 Make a well in the middle and slowly whisk in the milk, egg and maple syrup until you have a smooth thick batter. Add the melted butter and stir.
5 Heat a wide non stick frying pan over a medium heat and add a little oil. Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan. Cook for about 3 minutes on each side until golden. Transfer the pancakes to a warm plate and cover to keep warm.
6 Core and cut the pears into wedges. Mix the sugar and cinnamon together and sprinkle over the pears to coat.
7 Melt the butter in a frying pan add the pear slices and fry for about 5 minutes, until brown and caramelised, turning halfway.
8 Add the maple syrup and pear liqueur and heat for a few minutes until syrupy.
9 When the brittle is hard, crack with the back of a wooden spoon. Serve the pancakes with the caramelised pear, syrupy juices and pecan brittle.
Nutrition InformationServes 4 - 6
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Copyright: David Loftus