Skillet hot cake with tahini maple pears

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.

Print Recipe

Skillet hot cake with tahini maple pears

Serves: 6

Prep Time: 10 minutes – Cooking Time: 30 minutes

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

1

Preheat oven to 220°C. Place a 26cm ovenproof skillet in the oven to preheat.

2

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.

3

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.

4

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.

5

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

Crêpes with pan-fried orange, pear, caramel and granadilla

Feature image: Are Media