Apple & Pear Pancakes
6
10
MINS
MINS
Metric
Imperial
INGREDIENTS
| 1 | Small baking apple, peeled, cored and thinly sliced |
| 2 | Pears, peeled, cored and sliced |
| Juice of ½ lemon | |
| 25g | Caster sugar |
Pancakes
| 100g | Plain flour |
| Pinch of salt | |
| 1 | Large egg |
| 300ml | Milk |
| 2-3 tsp | Trex |
Chocolate sauce
| 100g | Plain chocolate, broken into pieces |
| 3 tbsp | Golden syrup |
| 3 tbsp | Cocoa powder |
| 1 tbsp | Cornflour |
| 250ml | Milk |
Method
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.
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.
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.
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).
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.
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