Griddle Pan Waffles and Pears

No need for a waffle iron – this giant waffle is cooked in a griddle pan, then cut into portions. We’ve served it with a sweet seasonal pear topping, but it would be just as delicious with some crispy bacon and a fried egg.

Hands-on time 20min. Cooking time about 30min. Serves 4

◆ 150g (5oz) plain flour ◆ 1½tsp baking powder ◆ 1tbsp caster sugar ◆ 2 medium eggs, beaten ◆ 250ml (9fl oz) milk ◆ 75g (3oz) unsalted butter, melted and cooled, plus extra to grease for the topping ◆ 25g (1oz) unsalted butter ◆ 2 pears, peeled, cored and

sliced lengthways ◆ 1tbsp dark brown sugar ◆ ¼tsp ground cinnamon,

plus a pinch to serve, optional ◆ 1tsp vanilla extract ◆ Greek yogurt, to serve ◆ 50g (2oz) pistachios, toasted

and roughly chopped, to serve ◆ Maple syrup, to serve

1 For the topping, melt butter in a frying pan and let it come to a sizzle. Add pears, sugar, cinnamon and 1tbsp water. Cover with a lid and cook over a gentle heat for about 10min or until pears are tender. Remove lid, continue to bubble for a couple of min until reduced to a syrupy consistency. Stir in vanilla, cover and set aside to keep warm. 2 Meanwhile, in a large bowl, mix flour, baking powder, sugar and ½tsp salt. In a jug, whisk the eggs with the milk and melted butter. Add to the dry ingredients and whisk to make a smooth batter. Leave to rest for 5min. 3 Heat a griddle pan over a high heat and brush the base and sides with melted butter. Pour batter into the pan, leave to settle for 1min, then reduce heat to medium and cook for a further 12-15min or until the top is almost set and bubbly. Cover with a baking sheet and carefully invert the waffle on to it, then slide back in to the pan to cook the other side for a further 3-4min until cooked through. Slide out on to a board, slice into quarters and serve with the pears, a dollop of yogurt, pistachios, a drizzle of maple syrup and a pinch of cinnamon, if you like. PER SERVING 531cals, 12g protein, 31g fat (15g saturates), 48g carbs (19g total sugars), 5g fibre