Name: Coffee and pear pancakes
Yield: 6 servings
Cuisine: Baking
Ingredients: 40.00 g nescafé instant coffee granules; 15.00 ml icing sugar; 80.00 g flour cake; 2.00 eggs; 1.00 eggs yolk only; 75.00 ml cream; 15.00 ml margarine melted; 125.00 ml milk; 30.00 ml margarine for frying; 4.00 pears peeled and diced; 30.00 ml margarine; 500.00 g ricotta cheese; 125.00 g castor sugar; 400.00 ml pear juice; 100.00 g margarine

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Ingredients (15)

PANCAKES

40.00 g	nescafé instant coffee granules
15.00 ml	icing sugar
80.00 g	flour — cake
2.00	eggs
1.00	eggs — yolk only
75.00 ml	cream
15.00 ml	margarine — melted
125.00 ml	milk
30.00 ml	margarine — for frying

FILLING

4.00	pears — peeled and diced
30.00 ml	margarine
500.00 g	ricotta cheese
125.00 g	castor sugar

SAUCE

400.00 ml	pear juice
100.00 g	margarine

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Method:

PANCAKES: Combine coffee, sugar, flour, eggs, egg yolk and cream in a bowl. Mix with a whisk.
Pour in melted margarine and milk and stir to make a batter. Cover and leave to rest for 30 minutes.
Heat a little margarine in a non-stick frying pan and pour in a thin layer of batter. Cook quickly on both sides, transfer to a platter and cool. Repeat until all the batter has been used.
FILLING: Sauté diced pears in hot margarine then cool. Place ricotta in a bowl, add sugar and pears and mix.
Place a pancake on each plate. Spoon ricotta mixture along centre of each pancake and roll it up.
SAUCE: Pour juice into a pan and cook over high heat, uncovered, until reduced. Whisk margarine into juice, a few spoonfuls at a time (sauce will thicken as you whisk).
Pour pear sauce over pancakes and decorate with additional sautéed pears, if desired.