Pear Pancake Cake

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (259.8 g)
  • Calories 884.8
  • Total Fat - 78.1 g
  • Saturated Fat - 27 g
  • Cholesterol - 80.9 mg
  • Sodium - 100.6 mg
  • Total Carbohydrate - 41.7 g
  • Dietary Fiber - 4.8 g
  • Sugars - 32.8 g
  • Protein - 7 g
  • Calcium - 134.5 mg
  • Iron - 2.8 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.1 mg

Step 1

Sift flour into a medium bowl and make a well in the centre and add the egg and half of the milk and mix to a smoother batter free of lumps, then add the rest of the milk and allow to rest for about half and hour.

Step 2

When ready to cook, check the consistency as it may have thickened, and add more milk if necessary; it should be the consistency of pouring cream.

Step 3

Lightly grease a hot pan and pour in enough mixture to lightly coat the bottom of the pan and pour any excess out if necessary and repeat with remaining batter.

Step 4

When bottom is browned and the top is set, turn it over and cook the other side.

Step 5

Simmer the pears in a splash of water with the sugar and cook until tender, then puree.

Step 6

For the sauce break the chocolate into a bowl and pour over the hot cream and leave for the chocolate to melt and then stir into a sauce.

Step 7

To assemble the cake, spread a layer of puree over a pancake and then add another and continue until they are all used.

Step 8

Cut into wedges and serve with a drizzle of sauce.

Step 9

For an alternative you can use apples instead of pears.

Tips & Variations


No special items needed.

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