Caramelised pear and orange liqueur pancakes

Follow the instructions on 1 x 300g packet instant pancake mix. Add 100ml water. Spoon about 30ml (2 tbsp) of the batter into a hot, well-greased, heavy-based frying pan. Swirl the pan to distribute the batter evenly and to ensure that the pancakes are not too thick. Cook until light brown, about 2 minutes. Using a spatula, flip the pancake and cook for a further minute. Repeat until all the batter has been used.

For the topping, melt 30ml (2 tbsp) butter with 60ml (¼ cup) demerara sugar in a frying pan. Add 1 x 410g tin drained and sliced pears and cook until lightly coloured. Add 45ml (3 tbsp) orange liqueur and cook for about 3 minutes. Place the pears in the centre of the pancakes and fold over to make a pocket. Serve with a dollop of vanilla ice cream and drizzle with syrup, toffee or chocolate sauce.