| Pear and Pecan Nut Pancakes with Caramel Sauce |
|
| MAKES 16 - 18 / SERVES 4 INGREDIENTS: 250 g self-raising flour 60 g castor sugar 2 ml ground cinnamon 60 g butter, melted 125 g LANCEWOOD smooth cottage cheese 2 extra large eggs 225 ml milk 2 ml vanilla essence 4 ripe pears, peeled and coarsely grated 60 ml chopped pecan nuts 125 g LANCEWOOD low fat smooth cottage cheese to serve Cinnamon sugar Caramel sauce 60 g unsalted butter 60 g soft brown sugar 45 ml golden syrup 45 ml cream |
METHOD: Sift the flour, castor sugar and cinnamon together. Beat the butter, cottage cheese, eggs, milk and vanilla essence together. Mix into the flour and sugar mixture. Add the pears and pecan nuts. Brush a non-stick frying pan with a little oil. Place 4 large spoonfuls of the mixture in the pan and fry until bubbles appear on the one side. Flip over and cook until golden on the other side. Keep warm while preparing the remaining batter. Pile 2 - 3 pancakes on top of each other and drizzle with caramel sauce. Serve with a spoonful of cottage cheese and dust with cinnamon sugar. Scatter a few extra pecan nuts on top. Caramel sauce Place all the above ingredients except the cream in a saucepan and bring to the boil. Lower the heat and simmer for 3 minutes or until thick. Stir in the cream and set aside to cool. |
