Maple and Cinnamon Pear Pancakes
with crispy bacon
The quantities provided above are averages only.
Ingredients
1 pouch(es)
Pancake Batter
(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Soya)
130 grams
Irish Bacon
1 unit(s)
Pears
65 grams
Creme Fraiche
(Contains: Milk)
15 grams
Maple Syrup
1 sachet(s)
Ground Cinnamon
15 grams
Almonds
(Contains: Almonds May be present: Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
to taste
Salt
Nutrition Values
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 6.
Quarter the pear lengthways (no need to peel), remove the core and thinly slice.
In a small bowl, mix together the creme fraiche and cinamon. Set aside for later.
Lay the bacon in a single layer onto a lined baking tray.
Once the oven is hot, bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, place a pan on medium-high heat.
Melt a knob of butter in the pan, then add the pears, maple syrup and a pinch of salt.
Cook the pears until softened and sticky, 4-6 mins, turning every min.
Once softened, remove from the heat and set aside.
Place a pan over medium-high heat with a knob of butter. Once hot, add 2-3 tbsp of batter to the pan and cook until bubbles starts to appear, then turn and cook for 1-2 mins. Repeat until you've used all the batter.
Once cooked remove the pancakes from the pan and spread the cinamon cream evenly on top of each.
Transfer the pancakes to your plates (2 per person) and place one on top of the other to make pancake stacks.
Top with the maple pears then finish with the crispy bacon and toasted almonds.
