Method

Step 1: Place the flour, salt and eggs into a bowl with a dash of the milk. Beat with whisk until you have a smooth paste. Gradually add the milk, beating all the time to avoid lumps. Leave to stand for five minutes to thicken slightly.

Step 2: Heat half a tablespoon of oil in a non-stick frying pan and pour a ladleful of the batter into the pan, swirling for a thin layer. Cook on a moderate heat until the edges turn brown. Gently loosen the edges with a spatula and then flip the pancake. Cook for 30 seconds and then turn out onto a plate. Repeat to make 8 pancakes, placing a small piece of parchment between each pancake. Keep warm.

Step 3: Peel and slice the pears into eighths. Melt the butter in a large frying pan and heat until bubbling. Tip in the pears and fry until browned, turning every now and then. When brown drizzle over Lyle’s Golden Syrup and heat until bubbling. Melt the chocolate and serve the pancakes filled with the pears and drizzled with the chocolate. Delicious served with crème fraîche for extra indulgence!

Pancakes with Caramelised Pear and Chocolate and a drop of Lyle’s Golden Syrup