Photo: Marina Oliphant
- 1 cup well-drained poached pears, pureed * (See method for note on poached pears)
- 1½ cups milk
- 30g butter, melted
- 1 egg
- 150g (1 cup) self-raising flour
- ¼ tsp salt
- ¼tsp ground ginger
- ¼ tsp ground cinnamon
- clarified butter or light oil for frying
- For the pears
- 20g butter
- 1 ripe pear, peeled and cut into chunks
- 1 tbsp sugar
- cinnamon sugar made of 1 tbsp granulated sugar and 1 tsp ground cinnamon
- maple syrup, to serve
For the pancakes
Put pear puree in a bowl and stir in milk, melted butter and egg. Sift flour, salt, ginger and cinnamon and stir into the pear and egg mixture until just well-blended. Leave to rest.
For the pears
Melt butter in a small pan. Add pear chunks and fry, turning once so that each piece of pear gets a little browned. Scatter over the sugar and allow it to blend with the pear juices. Remove pan from heat until needed.
Heat a non-stick pan and brush with the clarified butter or the light oil. Ladle in batter to make pancakes about 10cm across and cook over a moderate heat for about 3 minutes, then turn and cook the other side. Keep warm until all pancakes are cooked.
Sandwich cooked pancakes with the cooked pear, scatter with cinnamon sugar and offer maple syrup.
Pears are so wonderfully shapely and are often served poached, perhaps with a spoonful of creme fraiche, in a puddle of the poaching syrup or with a scoop of ice-cream or sorbet.
While the simplest method is to poach them in a light syrup - one part sugar to two parts water - perhaps with a vanilla bean or a strip of lemon peel, you can give the poaching syrup added interest if you replace half the water with a late-picked wine or verjuice.
Or try adding crystallised ginger to the poaching syrup or aromatic herbs from the garden such as a few lemon verbena or scented geranium leaves. And fresh passionfruit pulp stirred into a cold vanilla-scented syrup is a lovely combination.
- Main Ingredients - Eggs, Pear
- Course - Breakfast/Brunch, Dessert