Step 1
Put the apple and pears into a saucepan with the lemon juice, sugar and 100ml (4fl oz) water. Simmer gently for about 10 minutes, until tender. Set aside.

Step 2
Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk to make a smooth batter.

Step 3
Heat a small pancake pan or heavy-based frying pan, then add a tiny knob of Trex, swirling it around the pan until melted. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip the pancake over to cook the other side. Cook 6 pancakes in total, adding a little Trex to the pan before cooking each one.

Step 4
Lay out the pancakes and share the fruit between them, folding them into triangles or rolling them up. Arrange in a baking dish, cover with foil and keep warm in a low oven (150°C/fan oven 130°C/Gas Mark 2).

Step 5
Put the chocolate, golden syrup, cocoa powder, cornflour and milk into a heavy-based saucepan. Heat gently over a low heat, stirring constantly with a small whisk or wooden spoon, until thickened, smooth and glossy. Serve with the pancakes.

Apple & Pear Pancakes

Apple & Pear Pancakes

6

Serves: 6

10
MINS

Bake Time: 10 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

11 Small baking apple, peeled, cored and thinly sliced
22 Pears, peeled, cored and sliced
Juice of ½ lemon
25g1oz Caster sugar

Pancakes

100g4oz Plain flour
Pinch of salt
11 Large egg
300ml½ pint Milk
2-3 tsp2-3 tsp Trex

Chocolate sauce

100g4oz Plain chocolate, broken into pieces
3 tbsp3 tbsp Golden syrup
3 tbsp3 tbsp Cocoa powder
1 tbsp1 tbsp Cornflour
250ml9fl oz Milk

METHOD

Step 1
Put the apple and pears into a saucepan with the lemon juice, sugar and 100ml (4fl oz) water. Simmer gently for about 10 minutes, until tender. Set aside.

Step 2
Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk to make a smooth batter.

Step 3
Heat a small pancake pan or heavy-based frying pan, then add a tiny knob of Trex, swirling it around the pan until melted. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip the pancake over to cook the other side. Cook 6 pancakes in total, adding a little Trex to the pan before cooking each one.

Step 4
Lay out the pancakes and share the fruit between them, folding them into triangles or rolling them up. Arrange in a baking dish, cover with foil and keep warm in a low oven (150°C/fan oven 130°C/Gas Mark 2).

Step 5
Put the chocolate, golden syrup, cocoa powder, cornflour and milk into a heavy-based saucepan. Heat gently over a low heat, stirring constantly with a small whisk or wooden spoon, until thickened, smooth and glossy. Serve with the pancakes.

BAKE MODE

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