Traditional recipes

Pear pancakes with chocolate sauce recipe

Pear pancakes with chocolate sauce recipe

  • Recipes
  • Dish type
  • Pancakes

Pears, almonds and chocolate make a delicious combination for a dessert to grace a special occasion. The pancakes can be prepared in advance and frozen, if you like.

3 people made this

IngredientsServes: 6

  • Pancake batter
  • 115 g (4 oz) plain flour
  • 1 egg
  • 300 ml (10 fl oz) semi-skimmed milk
  • 1 tbsp sunflower oil
  • Filling
  • 115 g (4 oz) fromage frais
  • 3 tbsp ground almonds
  • 1 tbsp caster sugar
  • ¼ tsp pure almond extract
  • 5 ripe dessert pears
  • lemon juice
  • icing sugar
  • Chocolate sauce
  • 115 g (4 oz) good plain chocolate (at least 70% cocoa solids)
  • 2 tbsp caster sugar

MethodPrep:1hr15min ›Cook:10min ›Ready in:1hr25min

  1. Preheat the oven to 200°C (400°F, gas mark 6). Place the batter ingredients in a food processor or blender and process until smooth. Alternatively, whisk together, adding the milk gradually. Pour into a jug and leave to stand for 30 minutes.
  2. Heat a 15 cm (6 in) pancake or frying pan and add a few drops of oil. Pour in 1 tbsp of the batter and tilt the pan to coat the bottom evenly. Cook until the underside of the pancake is brown, then turn it over and cook for 10 seconds on the other side. Slide the pancake out onto a plate. Repeat to make 12 pancakes in all, turning each one out onto the plate, and separating with greaseproof paper. Set aside.
  3. To make the filling, put the fromage frais, almonds, sugar and almond extract in a bowl and mix well. Peel, quarter and core the pears. Chop 4 into small dice; cut the remaining pear into neat slices and sprinkle with lemon juice to prevent discoloration.
  4. Spoon 1 tbsp of the almond mixture onto a quarter area of each pancake and top with a spoonful of diced pear. Fold over each pancake into quarters to make a triangle, enclosing the filling. Place on a greased baking tray, sprinkle generously with icing sugar and bake for 8–10 minutes.
  5. Meanwhile, make the chocolate sauce. Put the chocolate, sugar and 5 tbsp water in a saucepan and heat very gently until the chocolate has melted and the sugar dissolved. Simmer for 5 minutes or until smooth.
  6. Serve the pancakes on individual plates, drizzled with the chocolate sauce. Arrange the reserved pear slices next to the pancakes and serve.

Pancake how-to

Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!

Some more ideas

For raspberry pancakes, use 225 g (8 oz) raspberries instead of the pears. Serve with the chocolate sauce or with a berry coulis flavoured with kirsch. * Replace the pears with 1 ripe mango, cut into small slices, and the pulp from 2 passion fruit. Instead of the chocolate sauce, use a mango coulis. Varied this way, the dessert will be lower in fat and will provide more of those important antioxidant vitamins, A and C.

Plus points

Milk and dairy products like fromage frais are good sources of calcium, protein and vitamin B2. Full-fat products also contain vitamins A and D, but these are removed along with the fat in reduced-fat varieties.

Each serving provides

B12, E * B1, B2, C, niacin, calcium, iron

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  1. Dice pears into medium sized pieces.
  2. Combine the diced pears, water, lemon juice, vanilla extract and cinnamon, nutmeg, and star anise, if using, in a large saucepan.
  3. Cover with a lid and bring to a boil over medium high heat.
  4. Reduce heat to medium-low and simmer, until the pears are mush when pressed with a fork.
  5. Use an immersion blender to process the sauce until smooth.
  6. Once the pear sauce has cooled completely, portion into glass or plastic containers.
  7. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.
  1. Dice pears into medium sized pieces. Leave skins seeds and stems in tact. The food mill will remove them.
  2. Combine the diced pears, water, lemon juice, vanilla extract and cinnamon, nutmeg, and star anise, if using, in a large saucepan.
  3. Cover with a lid and bring to a boil over medium high heat.
  4. Reduce heat to medium-low and simmer, stirring occasionally, until pears are soft, about 25-30 minutes or until the pears are mush when pressed with a fork.
  5. Ladle the soft pears into the hopper of the food mill.
  6. Turn the crank to pass the pears through the fine mesh.
  7. If desired, pass the skins through the mesh strainer for a second time.
  8. Once the pear sauce has cooled completely, portion into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

Roasted cinnamon pears with dark chocolate sauce

If you’re like most people, you’re probably thinking you’ve got one last hurrah before the parties come to an end and the decorations go back in storage. A final splurge before you return to your normal routine. One last dance with the devil before resuming your life of miso and greens. If you’ve been messing around with too much sugar this holiday season, there’s no point beating yourself up over it. Hopefully it was worth it, but hopefully it doesn’t send you down that slippery slope of daily dessert. I’ve got one last treat for you, but nothing you need to feel guilty about. In fact, these roasted pears just might rock your new year’s eve.

Why don’t pears get more attention? There are so many delicious varieties and the fragrance of a perfectly ripe pear is completely intoxicating. Plus, I think they are sooooo beautiful. I love pear crisps, pear upside-down cake or just simply sauteed pears on top of waffles or pancakes. But the pear dessert I make most often is simply roasted with a rich dark chocolate sauce or plain vanilla ice cream. I’ve tried poached pears before, but the flavor is not quite as intense as roasted. The best part is that these are easy enough to whip together as a last minute sophisticated dessert for a dinner party or just a cozy night at home in front of the fire playing Bananagrams

I love when the sweet end to a meal isn’t loaded with sugar and refined ingredients. I especially feel that way about fruit desserts, which should taste like fruit and not just sweet. These roasted pears are certainly fabulous enough to serve without the dark chocolate sauce, but good gracious, the sauce is just heaven. It’s good to have a perfect chocolate sauce recipe in your back pocket since it can dress up everything from plain berries to ice cream to a simple cake. Mr. Picky suggested he might even try Swiss chard if he could put this chocolate sauce on it. I just might let him. If dark chocolate isn’t sweet enough for your lovelies, you can use semi-sweet or milk chocolate instead. But just keep in mind, the darker the chocolate the higher the percentage of cacao and the lower the sugar.

What will be your grand finale for 2011? Whatever is it is, I hope it’s delicious. Wishing you a happy and healthy 2012!

Crepes Belle Helene, Sweet Pear Pancakes recipe - How to make Crepes Belle Helene, Sweet Pear Pancakes

Preparation Time: 10 mins    Cooking Time: 20 mins    Total Time: 30 mins     6 Makes 6 servings
Show me for servings

    For the crêpes
  1. Combine all the ingredients along with 5 tbsp of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside.
  2. Heat a 150 mm. (6") diameter non-stick pan and grease it with butter.
  3. Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly.
  4. Cook it using a little butter on both the sides. When the sides starts to peel off, turn the crêpe around and cook the other side for 30 seconds.
  5. Repeat steps 2 to 4 to make 5 more crêpes.
    For the pear filling
  1. Combine all the ingredients along with ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Keep aside.
    How to proceed
  1. Divide the pear filling into 6 equal portions and keep aside.
  2. Place a crêpe on a clean dry surface, spread a portion of the pear filling on one side of the crêpe and fold it over to make a semi-circle.
  3. Repeat step 2 to make 5 more pear filled crêpes.
  4. Just before serving, place a pear filled crêpe on a serving plate and drizzle some chocolate sauce over it.
  5. Serve immediately with vanilla ice-cream.

Pear and ice cream-filled pancakes with chocolate sauce

Bring 750ml water and the castor sugar to the boil in a saucepan and stir until the sugar has dissolved. Add the vanilla pod, seeds and lemon peel and bring to the boil. Allow the syrup to simmer for 5 minutes.

Peel, halve and core the pears. Add to the syrup and simmer for about 20 minutes, until the pears are soft but not soggy. Remove the pears from the syrup.

Prepare the chocolate sauce Heat the chocolate, coffee, sugar and cream over a low heat until the chocolate and sugar have melted. Bring to the boil and simmer for one minute before adding the liqueur. Remove from the heat.

To serve Slice the pear halves. Place a pancake on each plate and arrange the pear slices on one half of the pancake. Fold the other half of the pancake. Then place a spoonful of ice cream on one half of the half-moon and fold the other half over the ice cream to create a thick, juicy quarter pancake. Drizzle with chocolate sauce and serve.

Words and image: Home magazine

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Crémant poached pear, hazelnut praline and hot chocolate sauce

This recipe for crémant poached pear, hazelnut praline and hot chocolate sauce comes from Oldroyd restaurant in Islington. Crément is a type of sparkling wine. This recipe is great for entertaining.

Published: October 20, 2015 at 9:13 am



  • crémant de loire (or other sweet sparkling wine) 300ml
  • caster sugar 150g
  • lemon zest 1 large strip
  • vanilla pod 1, split down the middle
  • bay leaves 2




Peel the pears but leave the stalks intact. Make the poaching liquid by putting all the ingredients into a pan just big enough to hold the pears with 500ml water. Slowly heat to dissolve the sugar. Once the sugar has dissolved, turn up the heat a notch and slip in the pears, they should be fully submerged in the liquid. Cover with a circle of baking paper and very gently simmer the pears until they are soft. Depending on the size and firmness of your pears this could take anywhere from 20-40 minutes. Check with a knife after 20 minutes, and if they are tender they will slide off the knife easily. Keep cooking if they are still firm in the middle. Once cooked, remove from the heat but keep in the liquid until you are ready to serve.

Sunday Morning Banana Pancakes

I've always loved pear and chocolate together! now, in a mini bundt, no discussion needed.

Thanks for stopping by Jesica!

Such cute little bundts! I have to say, I've never paired chocolate and pears. however, it sounds like it would be really good! They look delicious with the glaze just dripping over the edges.

Just saw these on Pinterest. Dear lord. They look amazing. :) So many yummy things. I have to make these. YUM YUM YUM!

Thanks Court! These are so good, I made them so many times last year and plan to defintely make this this year too :)

If you do make them I'd love to hear what you thought of them!

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I have to say, I've never paired chocolate and pears. I made them so many times many month and plan to definitely make this week.As in the busiest world where people don`t have much resources of refreshment and entertainment so the importance of 123movies websites can judge by the scenario that 123 free and unblocked websites are the really excellent for this age.

Wooow, it looks so delicious! Will definitely try it out. I'm not a fan of baking because my experience with making dough was well. not so good but augustus iqnavigator helps me most of the times

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Brown Butter Pear Spiced Pancakes

Remember how I told you I was playing around talking to the camera about delicious pancakes that my daughter totally rejected? What's that? You have better things to do than remember every stupid little thing I ramble on and on about? You can read about it here. Well. these are the pancakes. And as you can see, my daughter was clearly mistaken because these are totally sexy gotta-eat-em-right-away pancakes.

I actually eat more fruit in the fall and winter than I do during the summer. Don't get my wrong, it's all trashed up with a lot of sweet gooey caramels and warm carbs, but there's still a lot of fruit in my diet during this time. I especially love putting them in my pancakes in the morning. (Hello apple pie pancakes!). In fact, I don't even remember the last time I ate a plain pancake. It's alllllllllll about the add-ins for me. I was at a cafe with a good friend of mine a while back for breakfast and they served these apple pancakes that had thin slices of apples in the pancakes and I was so impressed with how beautiful it was visually, that I obsessed over the concept for ages. I already made some apple pancakes, so I decided I wanted to switch up the fruit and mix things up the flavors a bit to make it my own and thus these brown butter pear spiced pancakes were born.

The brown butter makes these pancakes. That delicious nuttiness pairs so well with the spices and the kind of optional (but not really) caramel sauce. The whole thing screams for a nice cup of tea (or mulled wine - I won't tell!) and warm cozy slippers and Christmas music playing in the background. Speaking of Christmas music, wanna know what my favorite Christmas song is?

That obnoxious "hee-haw, hee-haw la la la la-lalala la la" gets me every time and although it may be considered one of the more annoying Christmas songs to some people, it makes me feel giddy like a kid again and I can't help but prance around loudly screaming me "hee-haw hee-haws" like an over-sugared 4-year old! It's pure musical gold.

You don't have to listen to that song while you eat these pancakes, instead, I suggest something along the lines of "Jingle Bell Rock" or "All I Want for Christmas Is You," but music is definitely a requirement. Trust me.

Note: To make brown butter, simply heat unsalted butter over medium-low heat until it turns brown and begins to smell nutty. Be careful as it can quickly burn and become unusable. If you are uncomfortable with making brown butter, melted butter will work just as well!

  • 1 Bottle Betty Crocker® traditional style shake to make pancakes
  • Vegetable oil, for frying
  • 410g can cherry pie filling
  • 100g plain chocolate
  • 1 tablespoon golden syrup
  • 2 tablespoons milk
  • 3 tablespoons double cream

Heat oven to 200°C, fan 180°C, gas mark 6. Prepare and cook the pancake batter as directed on the bottle.

Fill each pancake with a spoonful of the cherry pie filling, roll up and place in a heatproof dish. Cook in the oven for 6-8 minutes until warmed through.

Meanwhile, put the chocolate, golden syrup, milk and cream in a small saucepan and heat over a low heat. Stir gently until the chocolate has melted and the sauce is smooth.

Pour the warm chocolate sauce into a jug ready to be poured over the filled pancakes.

Cook's tip: To make this into a special dessert for adults, you could add 2 tablespoons of brandy to the chocolate sauce.

Recipe For Pear & Ginger Pancakes

400g tin of pears
225g self-raising flour
1½ tsp bicarbonate of soda
1 tbsp sugar
1 tsp ground ginger
½ tsp ground cinnamon
1 tbsp cooking oil, plus extra for frying
120ml vegan ‘milk’

To serve (optional):
Lemon juice
Maple syrup

First blend your tinned pears to make a smooth sauce. Empty the entire tin, including the juice, into a small bullet blender and pulse until smooth. Pour this into a small saucepan and simmer for around 15 minutes, until the contents have reduced by a third and are thick and smell delicious. Stir it every now and then to stop it catching at the bottom of the pan and burning.

Turn your oven on to 120°C (fan 100°C/250°F/gas 1/2) and pop a baking tray on the centre shelf. Measure the flour, bicarb, sugar, ginger and cinnamon into a mixing bowl and stir well to combine. Make a well – a small hole – in the centre of the dry ingredients. Pour in the pear sauce, oil and ‘milk’ and beat thoroughly to form a smooth batter.

Heat a little oil in a large non-stick frying pan. When the oil is sizzling, dollop a dessertspoon of the mixture into it, and another one, and another one, leaving space for them to expand. Cook for 3 minutes on one side and then carefully, but quickly, turn over with a spatula. Don’t worry if they scrumple up a little they taste the same! Cook for 2 minutes on that side and then transfer carefully to the oven to keep warm and continue to gently cook.

Repeat until all the pancake batter is used up. Serve with lemon and sugar – immediately!

Recipe and image from Vegan (ish) by Jack Monroe. Photography by Patricia Niven. Published by Bluebird and reproduced with the publisher’s permission.