[IN MENU] Caramelised Pear, Pecan & Bacon Pancakes

• In a large bowl, whisk thickened cream with electric beaters or a metal whisk until soft peaks form and almost doubled in size. Set aside.

TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.

• In a large non-stick frying pan, heat butter (for the pear) and a drizzle of olive oil over medium high heat. • Cook pear, stirring, until softened, 3-5 minutes. Reduce heat to medium. Add the brown sugar, pecans and hazelnuts and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.

• In a large heatproog bowl, place butter (for the pancakes). Microwave in 10 second bursts until melted. • Add the milk, Greek-style yoghurt and the eggs to the butter. Lightly whisk to combine. • Add dry pancake mix and sweet golden spice blend and whisk until just combined.

TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!

• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • When oil is hot, cook 1/3 cups of pancake batter, in batches, until golden and cooked through, 3-5 minutes each side.

TIP: Use some butter for frying if preferred. TIP: Save time and cook your pancakes on two non-stick frying pans if possible!

Custom Recipe: 
If you’ve added diced bacon, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Set aside.