Caramelised Pear & Pecan Pancakes

Caramelised Pear & Pecan Pancakes

with Syrup & Cream | Serves 2

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Decadent and fluffy, these pancakes are a weekend brunch must. Plus they're topped with the works: caramelised pear and nuts, cream and drizzled with maple-flavoured syrup. Pile them high, pair with your favourite drink and indulge!

Allergens:Tree NutsMilkEggsGluten

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people



1 packet


(ContainsTree NutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy, Peanuts)

1 packet

roasted hazelnuts

(ContainsTree NutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy, Peanuts)

½ bottle

longlife cream


1 sachet

sweet golden spice blend

(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Peanuts, Sulphites)

1 packet

maple-flavoured syrup

(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Peanuts, Sulphites)

1 packet

Greek-style yoghurt


1 packet

dry pancake mix

(ContainsGlutenMay be presentTree Nuts, Sesame, Milk, Soy, Peanuts, Sulphites)

Not included in your delivery

olive oil

¼ cup






20 g

butter (for the pears)

1 tbs

brown sugar

40 g

butter (for the pancakes)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5620 kJ
Fat74.4 g
of which saturates36.7 g
Carbohydrate142.4 g
of which sugars73.4 g
Protein27.7 g
Sodium1325 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Small Pan
Instructionsarrow up iconarrow up icon

Thinly slice the pears. Roughly chop the pecans and hazelnuts.


In a large bowl, place the longlife 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 an electric mixer, use a metal whisk.

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 the butter (for the pears) and a drizzle of olive oil over a medium high heat. Cook the pear, stirring until softened, 3-5 minutes. Reduce the heat to medium. Add the brown sugar and nuts and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.


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 the 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 the frying pan and return to a medium heat with a drizzle of olive oil. When the pan is hot, add 1/3 cups of the pancake batter in batches, and cook until golden, 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!


Divide the pancakes between plates. Top with the caramelised pear and nuts. Drizzle with the maple-flavoured syrup and dollop with the cream to serve.