Skillet hot cake with tahini maple pears
A decadent dessert on the inside and outside.
SERVES 6 | PREP TIME 10 min | COOK TIME 30 min | VEGETARIAN
INGREDIENTS
- 1½ cups self-raising flour
- ¼ tsp bicarbonate of soda
- 2 tsp ground cinnamon
- ⅓ cup (90 g) tahini
- ⅔ cup maple flavoured syrup
- 2 eggs, beaten lightly
- 1½ cups buttermilk
- 50 g butter
- 3 medium firm pears, unpeeled, each cut into 6 wedges
- 2 tbsp lemon juice
- Toasted sesame seeds, to serve
METHOD
PREHEAT oven to 220°C. Place a 26cm ovenproof skillet in the oven to preheat.
PLACE flour, bicarb and 1 teaspoon of the cinnamon in a bowl. Add 2 tablespoons each of the tahini and syrup, then the egg and buttermilk; whisk until combined.
HEAT 30g of the butter in a pan over medium heat. Add pears; cook, turning occasionally, for 8 minutes or until browned and almost tender. Add the remaining cinnamon, tahini and syrup then the lemon juice; stir gently until combined. Cook, over low heat, stirring occasionally, for 5 minutes or until the pears are tender and the sauce is thickened. Set aside.
CAREFULLY but quickly remove the hot skillet from the oven; add the remaining butter, swirl to coat. Pour in the pancake mixture; smooth the surface. Bake for 15 minutes or until browned and a skewer inserted in the centre comes out clean.
TO serve, top hot cake with tahini maple pears and sprinkle with sesame seeds.
FOOD TEAM TIP: This batter can also be used to make individual pancakes.
Skillet hot cake with tahini maple pears
Ingredients
- 1½ cups self-raising flour
- ¼ tsp bicarbonate of soda
- 2 tsp ground cinnamon
- ⅓ cup (90 g) tahini
- ⅔ cup maple flavoured syrup
- 2 eggs, beaten lightly
- 1½ cups buttermilk
- 50 g butter
- 3 medium firm pears, unpeeled, each cut into 6 wedges
- 2 tbsp lemon juice
- Toasted sesame seeds, to serve
Instructions
Preheat oven to 220°C. Place a 26cm ovenproof skillet in the oven to preheat.
Place flour, bicarb and 1 teaspoon of the cinnamon in a bowl. Add 2 tablespoons each of the tahini and syrup, then the egg and buttermilk; whisk until combined.
Heat 30g of the butter in a pan over medium heat. Add pears; cook, turning occasionally, for 8 minutes or until browned and almost tender. Add the remaining cinnamon, tahini and syrup then the lemon juice; stir gently until combined. Cook, over low heat, stirring occasionally, for 5 minutes or until the pears are tender and the sauce is thickened. Set aside.
Carefully but quickly remove the hot skillet from the oven; add the remaining butter, swirl to coat. Pour in the pancake mixture; smooth the surface. Bake for 15 minutes or until browned and a skewer inserted in the centre comes out clean.
To serve, top hot cake with tahini maple pears and sprinkle with sesame seeds.
Made this skillet hot cake with tahini maple pears? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Crêpes with pan-fried orange, pear, caramel and granadilla
Feature image: Are Media
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.