Caramelised Pear & Pecan Pancakes with Caramel Sauce & Cream | Serves 2

Ingredients

Instructions

1. • Thinly slice pears. Roughly chop pecans, roasted hazelnuts and pistachios.
   • In a large bowl, place cream (see ingredients) and whisk with electric beaters until soft peaks form and almost doubled in size, 2-3 minutes.
   TIP: If you don't have electric beaters, use a metalwhisk and whisk for 3-4 minutes.
   TIP: Chill both your bowl and cream before whipping to get maximum volume.
2. • Heat a large non-stick frying pan over medium-high heat with the butter (for the pears) and a drizzle of olive oil. Cook pear, stirring, until softened, 3-5 minutes.
   • Reduce heat to medium. Add the brown sugar, pecans, hazelnuts and pistachios and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.
3. • In a large heatproof bowl, place the butter (for the pancakes) and microwave in 10 second bursts until melted.
   • Add the milk, Greek-style yoghurt and eggs to the melted butter. Lightly whisk to combine.
   • Add dry pancake mix and the cinnamon and whisk until just combined.
   • Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. When pan is hot, add 1/3 cup of the pancake batter in batches, and cook until golden, 3-5 minutes each side.
   TIP: Save time and cook your pancakes on two non-stick frying pans if possible!
   TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!
4. • Divide pancakes between plates. Top with caramelised pear and nuts.
   • Drizzle with caramel sauce and dollop with whipped cream to serve. Enjoy!