Pear Pancake Cake
Recipe: #28536
October 30, 2017
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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