Ingredients

• 75g/2½oz plain flour
• 2 free-range eggs
• 1 tbsp olive oil
• 100ml/3½fl oz milk
• vegetable oil
• 55g/2oz chocolate
• 30g/1oz butter
• 30ml/1oz butter
• 1 tbsp brown suga
• 170g/6oz tinned pears
• drained and sliced
• 1 tbsp hazelnut liqueur
• icing sugar
• whipped cream
• to serve
• optional

Directions

• Place all the pancake ingredients
• apart from the oil
• into a bowl and mix together to form a smooth batter.
• Heat the vegetable oil in a frying pan over a high heat
• and pour in enough batter to cover the base in a thin layer.
• Cook the pancake for a minute or two
• then carefully turn over when base is golden brown and cook the other side. Cool. Repeat until you have three pancakes. Fold in half
• then into quarters and stack onto a serving plate.
• For the chocolate sauce
• place the chocolate and butter in a bowl (non-metallic) and place into the microwave. Cook for 30 seconds or until melted.
• For the pears
• melt the butter in a pan over a medium heat. Add the brown sugar let dissolve
• then add the pears.
• Add the liqueur and flambé
• by lighting the liqueur with a match
• taking care to keep the pan at arm's length (NB: keep a saucepan lid to the side in case the flame needs to be put out). Shake the pan until the flame dies out.
• To serve
• stack the pancakes into the centre of a serving plate and place the pears on top. Drizzle with the chocolate sauce and dust with icing sugar. Serve with a spoon of whipped cream if desired.