200g double cream or mascarpone, or 100g of each. If you have yoghurt, mix in a few table spoons.
50g toasted almonds slivers
Peel your pears (we love conference), halve and take out the core. Leave the stem, it looks pretty.
Pour sugar into 750ml of water, bring to the boil, simmer and add lemon zest and thyme. After 10 minutes, slide in the pear halves and let simmer on very low heat for 15 minutes. Take the pear out if using immediately or just let cool in the syrup and use at a later time. Just keep it in the fridge.
Make your batter in the meantime.
Make a cream, ideally with all three if you have, cream, mascarpone and yoghurt. Mix till firm, soft and fold in a heaped tablespoon of sugar (powdered if possible.
To serve, on top of your pancake style of choice, place the pear, add a dollop of salted caramel, followed by a small dollop of cream, sprinkle with just a few tiny thyme leaves if you have any left and scatter with fresh lemon zest and the almonds.
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