Chocolate and pear pancakes

100g (3½ oz) The Co-operative plain flour
1 free-range medium egg
300ml (½ pint) semi-skimmed milk, plus 45ml (3 tbsp)
10ml (2 tsp) olive oil for frying
100g (3 ½ oz) The Co-operative Fairtrade dark chocolate
2 ripe pears, peeled, quartered, cored and sliced
25g (1 oz) brazil nuts, chopped
25g (1 oz) halved pecan nuts, chopped
baking paper

Place the flour in a large bowl and make a well in the centre. Break the egg into the well and whisk to combine. Gradually whisk in the 300ml (½ pintt) milk to form a smooth batter.

Heat a little oil in an 18cm (7in) non-stick frying pan and pour in just enough batter to cover the base. Cook for 1 minute until golden. Turn (or toss) and cook the other side until golden. Transfer to a plate. Repeat to make 8 pancakes, separating each with baking paper.

Meanwhile place the chocolate and 45ml (3 tbsp) milk in a small bowl over a pan of simmering water and heat until melted.

Spread the chocolate over the pancakes, top with the pears and sprinkle over the nuts. Fold into quarters and serve.



This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.

nutritional values (approx. per serving)

Back to all recipes