Masala caramel pancakes with pears

Name: Masala caramel pancakes with pears
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ½ pack 8 Essential Pancakes (4 pancakes); 50 g salted butter, plus ½ tbsp; 2 conference pears, peeled and sliced into wedges; 1 tsp vanilla bean paste; 1 tsp garam masala; 100 g No.1 Salted Caramel Sauce; 50 g pitted medjool dates, chopped into 5mm pieces; 30 g whole hazelnuts; Crème fraîche, to serve

Mejool dates, Indian spices, hazelnuts and conference pears take a pack of pre-made pancakes on a truly delicious journey.

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VegetarianHealthy3 plant varieties

Serves4
CourseDessert
Prepare10 mins
Cook15 mins
Total time25 mins

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½ pack 8 Essential Pancakes (4 pancakes)
50g salted butter, plus ½ tbsp
2 conference pears, peeled and sliced into wedges
1 tsp vanilla bean paste
1 tsp garam masala
100g No.1 Salted Caramel Sauce
50g pitted medjool dates, chopped into 5mm pieces
30g whole hazelnuts
Crème fraîche, to serve

Heat the pancakes according to pack instructions until they are soft enough to fold, then carefully fold each in half and then in half again before setting aside on a plate.
Melt 50g butter in a large, nonstick frying pan over a medium-high heat until foaming, starting to brown and smelling nutty (about 2 minutes). Add the pears and vanilla, then cook for 5-6 minutes, tossing the fruit in the butter every couple of minutes. Meanwhile, put the remaining ½ tbsp butter and the garam masala in a small saucepan, set it over a medium-high heat, then cook for 30 seconds until fragrant. Add the salted caramel sauce and chopped dates, stir to combine, then turn the heat low and keep the sauce warm.
When the pears are cooked, nestle the folded pancakes into the frying pan, spoon over the buttery pears and allow to heat through for 2-3 minutes. Divide the pancakes and pears between 4 plates, then drizzle over the caramel date sauce. Scatter with the hazelnuts and finish with a dollop of crème fraîche.