Recipe: Poached pear pancakes
Breakfast pancakes provide a fantastic reason to eat maple syrup, assuming it is real maple syrup, not maple-flavoured corn syrup. And "crepes" is the French word for pancakes. The two words ought to be interchangeable but in restaurant parlance it seems that pancakes can be thick or thin, but crepes are always thin.
POACHED PEAR PANCAKES
|1 cup well-drained cooked pears, pureed|
|1 1/2 cups milk|
|30g butter, melted (for pancakes)|
|150g (1 cup) self-raising flour|
|1/4 tsp salt|
|1/4 tsp ground ginger|
|1/4 tsp ground cinnamon|
|clarified butter or light oil for frying|
|20g butter (for pears)|
|1 ripe pear, peeled and cut into chunks|
|1 Tbsp sugar|
|cinnamon sugar made of 1 Tbsp sugar and 1 tsp ground cinnamon|
|maple syrup, to serve|
|To make 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.|
To make the pancakes: put the 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.
To assemble: 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 three 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.