Skillet hot cake with tahini maple pears
PREP + COOK TIME 40 MINUTES SERVES 6
1½ cups (225g) self-raising flour
¼ teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
⅓ cup (90g) tahini
⅔ cup (160ml) maple syrup
2 eggs, beaten lightly
1½ cups (375ml) buttermilk
50g butter
3 medium firm Beurre Bosc pears (690g), unpeeled, each cut into 6 wedges
2 tablespoons lemon juice toasted sesame seeds, to serve
1 Preheat oven to 220°C/200°C fan. Place a 26cm (top measurement) ovenproof skillet in the oven to preheat.
2 Place flour, bicarb and 1 teaspoon of the cinnamon in a large bowl. Add 2 tablespoons each of the tahini and maple syrup, then the egg and buttermilk; whisk until combined.
Heat 30g of the butter in a large frying pan over medium heat. Add pears; cook, turning occasionally, for 8 minutes or until browned and almost
