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These are those fat American pancakes you get in diners. They lend themselves well to juicy toppings and lashings of cream. Great for brunch or dessert.
Pre-heat the oven to 100°C / 80°C fan / gas mark ½ and put a plate in the oven to warm.
Start with the topping. Melt the butter in a frying pan over a medium heat and, once foaming, add the pear slices. Fry for 3-5 minutes on each side until golden. Remove from the heat and tip the pears, with the juices, into a bowl. Drizzle over the maple syrup and set aside.
Mix the cream, stem ginger and syrup together and whisk until just thick. Go carefully, it will thicken further once you stop whisking. Better to under-whip and have soft billows of cream than to over-whip and have crumbly, craggy daubs.
Now for the pancakes. Melt the butter in a small pan and pour into a cup to cool slightly.
Mix the flour, caster sugar and baking powder together in a large bowl. Beat the egg, milk and 1 tbsp of the melted butter in a jug. Gradually pour the milk/egg mixture into the large bowl, whisking as you go (to prevent lumps) until you have a smooth thick batter.
Pour a dab of the melted butter into a non-stick frying pan and set it over a medium heat. Once hot, spoon a ladle of batter into the pan. Cook for 2 minutes then use a spatula to flip the pancake over to cook on the other side, also for two minutes. Transfer to the warm plate in the oven. Repeat until all the mixture is used up, adding a little melted butter to the pan with each pancake.
To serve, pile the warm pancakes up on two plates, top with the buttery, syrupy pears and finish with a dollop of cream.
All to be sourced organic where possible
For the topping:
2 pears, peeled, cored and cut into eighths
2 tbsp maple syrup
125ml double cream
½ chunk stem ginger, finely chopped, plus 1tsp syrup from the jar