Delicious and seasonal....
Make sure your pears are ripe for this recipe, otherwise they'll take too long to cook and won't give enough sweetness to the dish.
1. Preheat the oven to 1800C (fan oven) / 1600C / Gas mark 4.
2. Peel, quarter and core the apples and pears. Cut each quarter piece in half to produce two segments. Put all the fruit in an ovenproof dish and add the honey, water and cinnamon. Put a lid on the dish and put into the oven to cook for 20 minutes or until the fruit is cooked through.
3. Meanwhile make the pancakes. Sift the flour into a bowl and add the sugar. Make a well in the centre and add the egg and most of the milk. Using a balloon whisk, whisk all the ingredients together to make a smooth batter. Add the rest of the milk. Allow the batter to stand for 10 minutes.
4. Put a clean tea towel on the work surface and heat a non stick frying pan. Pour in a little sunflower oil and once the pan is hot pour in some batter from the pointed end of a large spoon to make round pancakes. You will probably get three in the pan at once. You need to leave enough space around them so that they can be easily turned over. Allow them to cook on a medium heat for a couple of minutes until the top looks as if it is almost set and bubbles are appearing on the surface. Use a palette knife or fish slice and turn them over to cook on the other side for another minute or two. When ready put them on the tea towel and cover to keep warm and soft. Repeat with the rest of the batter. You should be able to make 8.
5. Remove the fruit from the oven and pour the juice into a saucepan. Put on the heat and reduce until syrupy.
6. To serve: Place 2 pancakes on each plate and cover with a spoonful of the apples and pears. Pour some of the hot juice over the fruit and top with a dollop of low fat yoghurt. Serve immediately.