Almond pancakes with honeycomb & grilled pears

SERVES 4-6 PREP AND COOK TIME 50 MINUTES

½ cup (40g) almond flakes, toasted, plus

2 tablespoons extra for garnish

2 cups (300g) self-raising flour

⅓ cup (80ml) honey, warmed

1 free-range egg, at room temperature

1½ cups (375ml) full cream milk

3 ripe packham pears

130g unsalted butter, approximately

1⁄3 cup (80ml) verjuice

400ml crème fraîche

120g honeycomb, chopped

1 To make the pancakes, process the almonds until ground. Place the flour, ground almonds and pinch of salt into a large mixing bowl. Add the honey, egg and milk and whisk together until a smooth consistency. Set aside.

2 To prepare the pears, slice each pear into thick slices. Place a griddle pan over a medium high heat. Melt 50g of the butter; brush pear slices with the butter. Grill the pears for about 2 minutes each side. Drizzle the verjuice over the pears to deglaze the pan. Remove pears, cover to keep warm.

3 To cook the pancakes, place a large non-stick frying pan over medium heat and add 20g of unsalted butter. Once melted, pour in approximately

⅓ cup of the pancake batter and cook for about 4 minutes, or until an even amount of small bubbles start to appear, then carefully flip over and cook for another 1 minute. Remove from the pan and place onto a cooling rack, covered with a clean tea towel to keep them warm. Wipe out any remaining butter from the pan and repeat this process until you’ve used up all of the mixture.

4 To serve, place warm pancakes onto desired number of plates and top with grilled pears, crème fraîche, honeycomb, then sprinkle with extra toasted almonds.

Pancakes suitable to freeze. Not suitable to microwave.