Chris Court
When it comes to this sweet stack of pancakes with melted chocolate, nutty tahini and honeyed pears, we’d happily have them for a weekend brunch or dessert. These pancakes are ready in less than 30 minutes but for any ever faster option, you can replace the pears with fresh raspberries.
Ingredients
Method
1.Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add pears, honey, 60ml water and bring to a simmer (4 minutes). Turn pears and cook until caramelised and syrupy (5 minutes). Remove from heat and set aside.
2.Meanwhile, for pancakes, combine flour, bicarbonate of soda and cinnamon in a large bowl. Whisk 1 tbsp tahini, eggs and 375ml buttermilk in a large jug. Gradually whisk egg mixture into flour mixture until just combined. Fold in 100gm chopped chocolate.
3.Heat remaining oil in a large non-stick frying pan over medium heat. Cook quarter-cupfuls of pancake mixture in batches until underside is browned and bubbles appear on surface (2 minutes). Flip and cook remaining side until cooked through (1 minute).
4.Heat remaining buttermilk in a small saucepan over low heat until hot then add remaining chocolate and tahini; stir until smooth and melted. Cool, then swirl chocolate mixture through crème fraîche.
5.Serve pancakes with pears and crème fraîche. Spoon over syrup from pan and drizzle with extra honey.
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