Pear and almond is a traditional combination, I love a good frangipane tart but can never be bothered to make one! Well this recipe uses things you might have to hand and can just about manage to whip up on a snowy Sunday morning in January!
Pear and Almond Pancakes - Makes plenty for 2 adults, 1 toddler and the freezer!
190g, 6.5oz Wholemeal Self Raising Flour (or the same of plain flour with 2 tsp baking powder)
45g, 1.5oz Ground almonds
1/2 tsp Baking powder
1/4 tsp Almond Extract
300-350ml (10-12 fl oz) Milk (use almond milk, soy milk or apple juice to make dairy free)
2 Ripe pears, grated
A knob of butter (or spray oil to make dairy free)
To serve (optional)
Honey (to over 1 year olds only)
Grate the pears with the skin but discarding the core. Put the grated pear, 300ml milk, egg, flour, almonds, extract and baking powder into a blender and blend until the flour has been incorporated. You want a consistency which is like double (heavy) cream, maybe a touch thicker so add a little more milk if needed.
Heat up a non stick frying pan and cook in the pan, I have some instructions here on how to cook pancakes like these although do be aware that with wholemeal flour the bubbles aren't always as easy to see.
Once browned on both sides, serve with a knob of butter and a drizzle of honey if liked (over 1 year olds only) but my 2 year old loved these plain (he ate three after already eating 2 weetabix for breakfast!)