Pear and Blueberry Pancake

Cook time 30 mins
Servings 4


1 cup Lighthouse Biscuit, Pastry & Cake Plain Flour

1 tbsp caster sugar

Pinch of salt

240 ml milk

4 eggs

25g butter

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

Pear and Blueberry Pancake


Preheat the oven to 200°C.

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.