PANCAKES WITH CARAMELISED PEARS AND PECANS
Try using buckwheat flour as a substitute for wheat flour in this recipe for a gluten free alternative.
Ingredients
For the Pancakes:
130 grams Flour
2 Eggs
250mL Lewis Road Creamery milk
1 tablespoon Butter, unsalted, plus extra for cooking
Pinch of salt
For the caramelised pears:
4 pears, cored, cut into four lengthwise
1/2 cup Brown Sugar
1 cup water
2 Farro cinnamon sticks
1/2 Heilala vanilla pod
To serve:
1/2 cup pecans, toasted and roughly chopped
Method
Preheat oven to 180C. In a large bowl whisk the flour, salt, eggs and milk together
Place the butter in a small saucepan and melt over medium heat
Thoroughly whisk the melted butter into the batter mix until the batter is smooth. Let the batter rest for 1 hour in the fridge
Prepare the pears by combining all the caramelised pear ingredients in a heavy oven proof dish and mixing well. Cover with foil and place in a preheated oven for 20 minutes
Uncover and roast for a further 20 minutes, stirring frequently, until the pears are golden and starting to caramelise. Remove from oven and set aside
To cook pancakes: Melt 10g of butter in a large, non-stick frying pan over a medium-high heat. Add quarter-cupfuls of pancake batter, allowing room for it to spread. Cook until bubbles appear on the surface and edges golden (1-2 mins). Turn with a wide spatula and cook until pancake is firm and base golden (1-2 mins)
Remove pancakes from the frying pan and place onto a plate. Sprinkle a little sugar and cover with foil to keep them warm and prevent drying out
Serve pancakes with the caramelised pears and yoghurt piled on top or fresh cream if you fancy being a little bit decadent. Sprinkle with pecans