1 cup Lighthouse Biscuit, Pastry & Cake Plain Flour
1 tbsp caster sugar
Pinch of salt
240 ml milk
2 Beurre Bosc pears peeled, cored and cut into 8
2 tbsp brown sugar
½ tsp cinnamon
½-1 punnet of blueberries
1 tsp fresh lemon juice
Maple syrup, to serve
Pre heat the oven to 200C.
In a large bowl mix together the flour, caster sugar and salt. In a jug whisk together the milk and eggs with a fork. Make a well in the centre of the flour and pour in ½ of the milk mixture. Slowly bring in the sides to ensure there are no lumps. Now add the remaining liquid and stir well.
In a 30cm non-stick skillet that is oven safe, melt the butter. Add the pears and brown sugar and cook for 5-10 minutes until caramelised. Take off the heat and add the blueberries, cinnamon and lemon juice.
Pour the batter over the pears and bake in the oven for 15-20 minutes.
Carefully remove pan from the oven with a tea towel and revert the pancake onto a flat platter.
Drizzle with maple syrup.