|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
|
||||||||||
|
Instructions 1. Place the flour and cocoa powder in a mixing bowl or large jug, mix well then add the egg and milk and mix until well blended and smooth using a balloon whisk or handheld electric. Set it aside whilst you prepare the pears. 2. Place the chopped pears in a small saucepan together with the cinnamon and sugar and enough cold water to come halfway up the fruit. Place over a medium heat and bring to simmering point, mixing well and continue to cook for about 5 minutes or until soft. 3. Meanwhile, put the chocolate, butter and honey in a heatproof bowl and place over a pan of simmering water and leave until the chocolate starts to melt. Mix well until you have a smooth sauce. Remove the pan from the heat, cover the bowl with a lid or clingfilm but leave it in the pan and set aside. 4. Once the pears are tender, turn the heat off, drain any excess liquid, remove the cinnamon stick then crush the pears with a fork. Cover with a lid and set aside whilst you cook the pancakes. 5. Heat 1 teaspoon of oil in a small frying pan until very hot, swirling it around to coat the base of the pan. Pour off most of the oil then add one sixth of the batter to the hot pan, tilting the pan so the batter covers the base evenly. Cook for about 1 minute until just set then loosen the edges using a palette knife or fish slice, turn the pancake over and cook for a further 30 seconds or so until lightly browned. Repeat with the remaining batter, keeping the cooked pancakes warm under the grill or in a low oven. To Serve fold each pancake into quarters, place three on a plate, place the pear mixture over the pancakes then drizzle with the chocolate sauce. |
||||||||||
|
||||||||||
