Shut out the Autumn storm and cosy up in your kitchen. Golden pumpkins and sweet fleshed butternut squashes make the most velvety comforting soups. Turn a glut of apples or figs into some delicious chutney’s for your Christmas store cupboard or simply indulge in a long lazy brunch.
Yet another amazing picture by the talented photographer, Huw Jones (http://www.hjphoto.co.uk/)
Whip up scrambled eggs with a splash of cream and rich buttery wild mushrooms on thick wholemeal toast and follow with sweet and sticky pears pancakes with maple syrup. For more scrumptious pancake recipes visit http://www.clarksmaplesyrup.co.uk/category/pancakes-crepes-blinis/
Cinnamon and Clarks Maple Syrup pancakes with caramelised pear and pecan brittle
200g self raising flour
1 tsp baking powder
1 ½ tsp ground cinnamon
Pinch of salt
1 large egg
200 ml milk
1 tbsp melted butter
1 ½ tablespoons Clarks Maple Syrup
Sunflower oil for frying
2 tbsp caster sugar
1tsp ground cinnamon
30g unsalted butter
100ml Clarks Maple Syrup
200ml pear juice or pear liqueur
100g caster sugar
25g pecan nuts, roughly chopped
- Sift the flour, baking powder, cinnamon and salt into a large mixing bowl.
- Make a well in the middle and slowly whisk in the milk, egg and maple syrup until you have a smooth thick batter.
- Add the melted butter and stir.
- Heat a wide non stick frying pan over a medium heat and add a little oil.
- Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.
- Cook for about 3 minutes on each side until golden.
- Transfer the pancakes to a warm plate and cover to keep warm.
- Core and cut the pears into wedges. Mix the sugar and cinnamon together and sprinkle over the pears to coat.
- Melt the butter in a frying pan add the pear slices and fry for about 5 minutes, until brown and caramelised, turning halfway.
- Add the maple syrup and pear liqueur and heat for a few minutes until syrupy.
- Gently heat the sugar in a small frying pan without stirring until melted and golden-brown. Add the nuts and mix well.
- Pour directly onto a silicone mat.
- Allow to cool until hardened.
- Crack with the back of a wooden spoon.
Serve the pancakes with the caramelised pear, syrupy juices and pecan brittle.