Caramelised Pear and Chocolate Pancakes

method:

• Whisk the flour, salt and eggs with a dash of the milk in a bowl until you have a smooth paste.
• Gradually add the rest of the milk, beating all the time to avoid lumps, then leave to stand for five minutes to thicken slightly.
• Heat half a tablespoon of oil in a non-stick frying pan and pour a ladleful of the batter into the pan, swirling for a thin layer. Cook on a moderate heat until the edges turn brown, then gently loosen the edges with a spatula and flip the pancake. Cook the other side for 30 seconds and then turn out onto a plate.
• Repeat to make 8 pancakes, placing a small piece of parchment between each. Keep the pancakes in a warm place.
• Now peel and slice the pears into eighths, then melt the butter in a large frying pan and heat until it bubbles.
• Tip in the pears and fry until gorgeously browned, turning every now and then. Drizzle over Lyle’s Golden Syrup and heat until bubbling.
• Melt the chocolate and serve the pancakes filled with the pears and drizzled with the chocolate.