Pear Pancake Cake
October 30, 2017
"From our Saturday newspaper The Weekend West. Times are estimated."
- 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
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.
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.
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.
When bottom is browned and the top is set, turn it over and cook the other side.
Simmer the pears in a splash of water with the sugar and cook until tender, then puree.
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.
To assemble the cake, spread a layer of puree over a pancake and then add another and continue until they are all used.
Cut into wedges and serve with a drizzle of sauce.
For an alternative you can use apples instead of pears.
Tips & Variations
No special items needed.