HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButtery Honey Cinnamon Pear Pancakes
Buttery Honey Cinnamon Pear Pancakes

Buttery Honey Cinnamon Pear Pancakes

with Crispy Bacon and Toasted Almonds | Serves 2

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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:EggCereals containing glutenMilkNuts

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 conflict 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
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


4 unit(s)


(ContainsEgg, Cereals containing gluten, Milk)

6 unit(s)

Streaky Bacon

150 grams

Soured Cream


2 sachet


15 grams

Flaked Almonds


30 grams

Unsalted Butter


½ sachet

Ground Cinnamon

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3646 kJ
Energy (kcal)919 kcal
Fat50.1 g
of which saturates22.5 g
Carbohydrate94.1 g
of which sugars47.8 g
Protein22.8 g
Salt2.91 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!