Indulge in a delightful breakfast or brunch with this Pear Butterscotch Pancake Stack. Layers of fluffy pancakes, caramelised pears, and whipped cream create a heavenly treat.
(Serves 4-6)
Pancakes
500 ml cake flour
15 ml baking powder
2 ml salt
30 ml castor sugar
450 ml milk
100 ml butter, melted or sunflower oil
5 ml vanilla essence
2 eggs
Melted butter for panfrying
To Serve
60 g butter
50 ml soft brown sugar
200 ml cream, whipped
Chocolate flake for serving (optional)
4 pears, thinly sliced
TO MAKE THE PANCAKES: Sift together the dry ingredients
Mix together the eggs, milk and melted butter or oil
Add the liquid gently to the dry ingredients and mix until just mixed – do NOT over mix the batter
Grease/brush a frying pan lightly with the melted butter and drop tablespoons of the batter into the pan. Cook and turn gently to cook the other side.
Repeat with the rest of the batter. Keep warm
TO CARAMELISE THE PEARS: Melt the butter and sugar in a frying pan on medium heat and toss the pear slices into the mixture. Cook for about 1 minute on each side to caramelise.
TO SERVE: Pile 4 to 5 pancakes on top of one another – with pear slices and dollops of whipped cream in between the layers. Sprinkle with chocolate flake (optional).
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