SERVES 4
PER SERVING
239 CALORIES
2.5G FAT
PREPARATION TIME 50 MINUTES
COOKING TIME 25 MINUTES
100g plain flour
pinch of salt
1 egg, beaten
300ml skimmed milk
4 pears
juice of 1 lemon
2 tablespoons caster sugar or to taste
1 tablespoon brandy
low-calorie oil spray
for dusting
1 teaspoon ground cinnamon icing sugar
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Sift the flour and salt into a mixing bowl and make a well in the centre.
3 Add the egg and a little of the milk, and whisk to combine and form a thick paste-like batter. Gradually whisk in the remaining milk and keep whisking until the paste is smooth and lump free. Allow the batter to stand for 20–30 minutes. The consistency should be similar to that of a thick cream. If it’s too thick, thin it down with a little cold water.
4 Peel and core the pears. Slice into a saucepan and add the lemon juice. Cook slowly over a low heat until soft, adding caster sugar to taste.
5 Start to make the pancakes. Heat a non-stick frying pan, and spray lightly with oil. Take 2 tablespoons of batter for each pancake. Tilt the pan as you pour the batter so that the batter spreads evenly across the bottom of the pan. Cook until the underneath of the pancake is a golden brown colour, then wedge a wooden spatula around the edge of the pancake to raise it slightly. Flip the pancake over and cook for about 15 seconds on the other side. Repeat until you have 8 pancakes, spraying the pan with a little more oil if required, and stack the finished pancakes on a plate.
6 Spoon a quarter of the pear mixture into the centre of each pancake, then roll them up and place on a non-stick oven tray. Drizzle with brandy and reheat in the oven for 4–5 minutes until hot.
7 Serve dusted with cinnamon and icing sugar.
TIP As well as adding flavour, the lemon juice prevents the pears from going brown