Chocolate, tahini and pear pancakes

SERVES 4

2 tbsp mild-flavoured olive oil

4 firm Sienna pears, halved lengthways 90 gm (1/4 cup) honey, plus extra to serve 225 gm (1½ cups) self-raising flour

¼ tsp bicarbonate of soda

1 tsp ground cinnamon

2 tbsp tahini

2 eggs, lightly beaten

500 ml (2 cups) buttermilk

300 gm dark chocolate (45% cocoa solids), chopped

Crème fraîche, to serve 1 Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add pears, honey, 60ml water and bring to a simmer (4 minutes). Turn pears and cook until caramelised and syrupy (5 minutes). Remove from heat and set aside.

2 Meanwhile, for pancakes, combine flour, bicarbonate of soda and cinnamon in a large bowl. Whisk 1 tbsp tahini, eggs and 375ml buttermilk in a large jug. Gradually whisk egg mixture into flour mixture until just combined. Fold in 100gm chopped chocolate.

3 Heat remaining oil in a large non-stick frying pan over medium heat. Cook quarter-cupfuls of pancake mixture in batches until underside is browned and bubbles appear on surface (2 minutes). Flip and cook remaining side until cooked through (1 minute).

4 Heat remaining buttermilk in a small saucepan over low heat until hot then add remaining chocolate and tahini; stir until smooth and melted. Cool, then swirl chocolate mixture through crème fraîche. 5 Serve pancakes with pears and crème fraîche. Spoon over syrup from pan and drizzle with extra honey.