Lyle's Pear and Chocolate Pancakes
FOR THE PANCAKES
- 100g (3½oz) plain flour
- Pinch salt
- 2 eggs
- 300ml (½pt) milk
- Oil for frying
- 2 large pears
- Large knob of butter
- 3 tbsp Lyle's Golden Syrup
- 25g (1oz) dark chocolate
- Crème fraiche
Try this recipe for a sophisticated take on a rich pancake dessert
- Whisk the flour, salt and eggs with a dash of the milk in a bowl until you have a smooth paste.
- Gradually add the rest of the milk, beating all the time to avoid lumps, then 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, then gently loosen the edges with a spatula and flip the pancake. Cook the other side for 30 seconds and then turn out onto a plate.
- Repeat to make 8 pancakes, placing a small piece of parchment between each. Keep the pancakes in a warm place.
- Now peel and slice the pears into eighths, then melt the butter in a large frying pan and heat until it bubbles.
- Tip in the pears and fry until gorgeously browned, turning every now and then. Drizzle over Lyle's Golden Syrup and heat until bubbling.
- Melt the chocolate and serve the pancakes filled with the pears and drizzled with the chocolate.