Try using buckwheat flour as a substitute for wheat flour in this recipe for a gluten free alternative.
Preheat oven to 180C
In a large bowl whisk the flour, salt, eggs and milk together.
Place the butter in a small saucepan and melt over medium heat.
Thoroughly whisk the melted butter into the batter mix until the batter is smooth. Let the batter rest for 1 hour in the fridge.
Prepare the pears by combining all the caramelised pear ingredients in a heavy ovenproof dish and mixing well. Cover with foil and place in a preheated oven for 20 minutes.
Uncover and roast for a further 20 minutes, stirring frequently, until the pears are golden and starting to caramelise. Remove from oven and set aside.
to cook pancakes:
Melt 10g of butter in a large, non-stick frying pan over a medium-high heat. Add quarter-cupfuls of pancake batter, allowing room for it to spread. Cook until bubbles appear on the surface and edges golden (1-2 mins). Turn with a wide spatula and cook until pancake is firm and base golden (1-2 mins).
Remove pancakes from the frying pan and place onto a plate. Sprinkle a little sugar and cover with foil to keep them warm and prevent drying out.
Serve pancakes with the caramelised pears and yoghurt piled on top or fresh cream if you fancy being a little bit decadent. Sprinkle with pecans.
for the pancakes:
130 grams Flour
250 mls Lewis Road milk
1 tablespoon Butter unsalted, plus extra for cooking
Pinch of salt
for the caramelised pears:
4 pears , cored, cut into four lengthwise
1/2 cup Brown Sugar
1 cup water
2 Farro cinnamon stick
1/2 Heilala vanilla pod
1/2 cup pecans , toasted and roughly chopped