When it comes to this sweet stack of pancakes with melted chocolate, nutty tahini and honeyed pears, we'd happily have them for a weekend brunch or dessert. These pancakes are ready in less than 30 minutes but for any ever faster option, you can replace the pears with fresh raspberries.
- 2 tbsp mild-flavoured olive oil
- 4 firm Sienna pears, halved lengthways
- 90 gm (¼ 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
- 1Heat 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.
- 2Meanwhile, 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.
- 3Heat 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).
- 4Heat 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.
- 5Serve pancakes with pears and crème fraîche. Spoon over syrup from pan and drizzle with extra honey.