This is an amazing way to get one of our five a day – me
Here in the UK, February 12th is Pancake Day, so I thought I’d share with you this recipe that was sent over by Lyle’s Golden Syrup. It serves 4 and is very sweet, buttery and filling, so certainly not for every day, but you can feel a little less guilty knowing you’ve at least had a good portion of fruit…
For the pancakes:
- 100g plain flour
- Pinch salt (if desired)
- 2 free range eggs
- 300ml whole milk
- Sunflower oil for frying
For the pears:
- 2 large pears
- Large knob of butter
- 3tbsp golden syrup
For the topping:
- 25g dark chocolate
- Crème fraîche (optional)
- Put the flour, salt and eggs into a bowl with a dash of the milk and beat until you have a smooth paste.
- Gradually add the rest of the milk, beating all the time to avoid lumps.
- Leave to stand for five minutes to thicken slightly.
- Heat half a tablespoon of oil in a non-stick frying pan and pour a ladleful of the batter into the pan, swirling for a thin layer.
- Cook on a moderate heat until the edges turn brown. Gently loosen the edges with a spatula and then flip the pancake. Cook for 30 seconds and then turn out onto a plate.
- Repeat to make 8 pancakes, placing a small piece of parchment between each pancake and put in a very low oven to keep warm.
- Peel and slice the pears into eighths.
- Melt the butter in a large frying pan and heat until bubbling, then tip in the pears and fry until browned, turning occasionally.
- When the pears are brown, drizzle over golden syrup and heat until bubbling. If you leave too long and it over thickens, add a few drops of water and stir.
- Serve the pancakes filled with the pears and drizzled with the chocolate.
- Add a dollop of crème fraîche if desired. It would also be amazing with vanilla icecream for an extremely decadent dish.
Disclosure: I was sent this recipe and a bottle of Lyle’s Golden Syrup for the purposes of this piece. No payment was received for this post. All posts are 100% honest.