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

Serves 4-6

 

Ingredients

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

Caramelised pears

3 pears

2 tbsp caster sugar

1tsp ground cinnamon

30g unsalted butter

100ml Clarks Maple Syrup

200ml pear juice or pear liqueur

Pecan brittle

100g caster sugar

25g pecan nuts, roughly chopped

1. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl.
2. Make a well in the middle and slowly whisk in the milk, egg and maple syrup until you have a smooth thick batter.
3. Add the melted butter and stir.
4. Heat a wide non stick frying pan over a medium heat and add a little oil.
5. Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.
6. Cook for about 3 minutes on each side until golden.
7. Transfer the pancakes to a warm plate and cover to keep warm.

Caramelised pears

1. Core and cut the pears into wedges. Mix the sugar and cinnamon together and sprinkle over the pears to coat.
2. Melt the butter in a frying pan add the pear slices and fry for about 5 minutes, until brown and caramelised, turning halfway.
3. Add the maple syrup and pear liqueur and heat for a few minutes until syrupy.

Pecan brittle

1. Gently heat the sugar in a small frying pan without stirring until melted and golden-brown. Add the nuts and mix well.
2. Pour directly onto a silicone mat.
3. Allow to cool until hardened.
4. Crack with the back of a wooden spoon.

Serve the pancakes with the caramelised pear, syrupy juices and pecan brittle.