Cinnamon & Maple Syrup Pancakes with Caramelised Pears & Pecan Brittle

Published Monday, Feb 16 2015, 17:20 GMT  |  By  |  Add comment
Fancy a change from the classic pancake toppings? Well, this stunning pear and pecan brittle combo is ideal when you're looking for something that's a little different from the usual options.

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.

Pear and pecan brittle pancakes

© Clarks Maple Syrup


  • 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


1 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 Information

Serves 4 - 6

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