200g self raising flour
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
Pinch of salt
1 large egg
200 ml milk
1 tablespoon melted butter
1 ½ tablespoons Clarks Maple Syrup
Sunflower oil for frying
2 tablespoons caster sugar
1 teaspoon ground cinnamon
30g unsalted butter
100ml Clarks Maple Syrup
200ml pear juice or pear liqueur
100g caster sugar
25g pecan nuts, roughly chopped
Sift the flour, baking powder, cinnamon and salt into a large mixing bowl.
Make a well in the middle and slowly whisk in the milk, egg and maple syrup until you have a smooth thick batter.
Add the melted butter and stir.
Heat a wide non stick frying pan over a medium heat and add a little oil.
Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.
Cook for about 3 minutes on each side until golden.
Transfer the pancakes to a warm plate and cover to keep warm.
Core and cut the pears into wedges. Mix the sugar and cinnamon together and sprinkle over the pears to coat.
Melt the butter in a frying pan add the pear slices and fry for about 5 minutes, until brown and caramelised, turning halfway.
Add the maple syrup and pear liqueur and heat for a few minutes until syrupy.
Gently heat the sugar in a small frying pan without stirring until melted and golden-brown. Add the nuts and mix well.
Pour directly onto a silicone mat.
Allow to cool until hardened.
Crack with the back of a wooden spoon.
Serve the pancakes with the caramelised pear, syrupy juices and pecan brittle.