Buttery Honey Cinnamon Pear Pancakes
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Buttery Honey Cinnamon Pear Pancakes

Buttery Honey Cinnamon Pear Pancakes

with Crispy Bacon and Toasted Almonds | Serves 2

This decadent pancake stack is what brunch is all about! Layered with honeyed soured cream, buttery cinnamon pears and crowned with crispy bacon, this is definitely a dish worth waking up for.

Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2

Pear

4

Pancakes

6

Streaky Bacon

150

Soured Cream

(Contains Milk)

30

Honey

15

Flaked Almonds

30

Unsalted Butter

(Contains Milk)

½

Ground Cinnamon

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Nutritional information

Energy (kcal)929 kcal
Energy (kJ)3886 kJ
Fat50.3 g
of which saturates22.6 g
Carbohydrate94.4 g
of which sugars48.9 g
Protein23.1 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Aluminum Foil
Grill Pan

Instructions

Get Prepped
1

Preheat your oven to 200°C/180°C fan/gas mark 6.
Quarter the pear lengthways (no need to peel), remove the core and thinly slice.
Pop the pancakes onto a large baking tray in a single layer.
In a small bowl, mix together the soured cream and half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Set aside.

Bake the Bacon
2

Line another baking tray with foil and lay the bacon rashers on in a single layer.
When the oven is hot, pop the bacon on the top shelf of your oven to bake until golden, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Toast the Almonds
3

Meanwhile, heat a large frying pan on medium heat (no oil).
Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer the almonds to a small bowl and pop your pan back on medium-high heat.

Cook the Pears
4

Melt the butter in the pan, then add the pear slices, remaining honey and cinnamon (see ingredients for amount) with 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.

Time for Pancakes
5

Meanwhile, pop the pancakes on the middle shelf of the oven to warm through, 2-3 mins.
Once warmed, remove from the oven and spread the honey soured cream evenly on top of each.

Finish and Serve
6

Transfer the pancakes to your plates (2 per person), and place one on top of the other to make pancake stacks.
Top with the honeyed pears, spooning over all the juices from the pan.
Finish with the crispy bacon and a sprinkling of toasted almonds. Enjoy!

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