Pancakes Topped With Clusters, Pears & Ice-Cream

Ingredients

  • 1 cup self-raising flour
  • 1 tbsp sugar
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1 tbsp butter, for frying
  • 4 firm Packham pears, sliced
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp sugar
  • vanilla ice-cream to serve
  • Almond, Pecan & Maple Crunchy Clusters to serve
  • maple syrup to serve

Method

  • Preparation time: 20 mins
  • Cooking time: 15 mins
  • Serves: 4
  1. Whisk the flour and 1 tbsp sugar together in a bowl. Beat in the egg and milk (ensure this is added slowly) until batter is smooth and free of lumps.
  2. Heat a non-stick fry pan over medium heat, add butter to cooking surface and once melted, pour ¼ cup of pancake batter (this amount is enough for one good-sized pancake).
  3. When you see large bubbles starting to form of the surface of the pancake, flip it over and cook until lightly golden.
  4. Repeat this method for the remaining pancake mixture. Keep cooked pancakes covered with a tea towel so they stay warm until serving or let cool, then refrigerate immediately.
  5. To make the caramelised pears, heat another non-stick fry pan over medium heat. Add the butter and sugar to the pan.
  6. When the butter starts to foam, add the pears to the pan.
  7. Cook the pear slices until they have soaked up the sugar and butter, ensuring you turn several times. The pears will be ready once they take on a caramelised colour and are soft to touch, approximately 6 to 8 minutes.
  8. To serve, stack one to two pancakes on a plate and top with a scoop of vanilla ice-cream, a handful of Carman’s Almond, Pecan & Maple Crunchy Clusters  and lashings of maple syrup.
    Enjoy!

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