Lemon syrup pears with pancakes







Cook Time

40-45 Min


For the batter

  • 100g/4oz plain flour
  • 75g/3oz self-raising flour
  • 25g/1oz caster sugar
  • 3 eggs, lightly beaten
  • 350ml/12fl oz milk
  • 50g/2oz butter, melted

For the lemon syrup pears

  • 175g/6oz caster sugar
  • 2 tablespoons honey
  • 125ml/4fl oz freshly squeezed lemon juice
  • 5 firm dessert pears
  • zest of 1 lemon, cut into thin strips
  • 225g/8oz sour cream
  • Sift the flours into a large bowl, add the sugar and make a well in the centre. Whisk in the combined eggs, milk and butter. Beat untl smooth, then set aside for 30 minutes.
  • To make the lemon syrup pears, combine the sugar, honey, and 350ml/12fl oz water in a saucepan, stirring over a low heat until the sugar has dissolved. Add the lemon juice, bring to the boil, reduce the heat and simmer for 8 minutes.
  • Meanwhile, peel and core the pears, and cut into wedges. Skim off any froth from the surface of the syrup mixture, and add the pears. Simmer for a further 5 minutes. Remove from the heat, stir in the lemon zest and leave to cool slightly.
  • Heat a lightly greased 20cm/8in frying pan over a medium heat, then pour 50ml/2fl oz of the pancake batter into it. Cook for 2 minutes on each side, tur the pancake with a spatula or palette knife. Continue with the rest of the batter, greasing the pan when necessary. Stack the pancakes between greaseproof paper to prevent them sticking together, and keep warm.
  • Strain 125ml/4fl oz of the lemon syrup, and mix with the sour cream to make a sauce for the pancakes. Strain the pairs to serve.
  • Serve the pancakes warm, with some of the pears and a little of the sauce drizzled over the top. Decorate with strips of lemon zest.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}