Iliki Pancakes with Pear Caramel Sauce

Change. There is so much beauty in change. We bid goodbye to one amazing thing and welcome another different, but equally beautiful one too. We are {verrrry} slowly moving away from gloriously sunny weather that I love, and awaiting the cosy rainy season that I love too :D. I am without doubt thoroughly sad that mango season is now over, but pear season is right here with us! Besides enjoying this amazing fruit as it is, this gives us a chance to enjoy it in our cooking in all innovative ways we can! As the second pear recipe for this year’s pear season, we are getting into my iliki pancakes with a super easy to make pear caramel sauce.

I made a dope vid to accompany the blog post. Do watch below, and subscribe!

PREP TIME: 10 Min     COOK TIME:  35min      SERVES: 2

Ingredients

1 cup of self raising flour

1 1/2 cup of mala

1 teaspoon of cardamom

3 tablespoons of sugar

1 egg

For the caramel

1 pear

1 cup of granulated sugar

1 tablespoon of butter

1/2 a cup of heavy cream

1/2 a teaspoon of salt

Method

Let us start with the pear caramel sauce! Peel and cube the pears, blend it into a puree for a few minutes and once completely smooth, set aside. The mixture should be completely pureed. but not watery like a juice. Peep the video for the correct consistency.

For the caramel, add the sugar in your sufuria- just sugar in the sufuria and nothing else. Continually mix it until it turns from a crumbly sticky mixture to a viscous brown liquid.

I must emphasize, molten sugar is EXTREMELY HOT and there may be temptation to lick it or dip your fingers in it. Please DO NOT!! It will very badly burn you so do not lick or taste the molten sugar. Take it from me, a greedy person who dipped her fingers and burned so bad. Do not do it fam!!

After about 10 minutes, add the heavy cream while continuously stirring. It will fizzle abit violently, but keep stirring. Make sure the heavy cream is at room temparature because if it is cold, the caramel will clump up. After that, add the pear puree after. Once combined, melt in the butter. Let it simmer on low heat for about 5 minutes. Turn off the heat, mix in the salt, and then set aside for use later.

For the pancakes; in a separate bowl, mix the flour and your iliki. I loooooove my iliki so much and it is definitely among my top three warm spices. I used whole iliki (cardamom), but you can use the already ground spice. I like using the whole one since I can toast them before using and grind them rough textured as I love.

In another bowl, whip the mala, egg and sugar.

If you have vanilla extract, add some in. I just happen to ran out lol. Mala is an amazing ingredeint for pancakes since they make everything extra fluffy and super soft. Mala is fermented milk- equivalent to amasi in south africa and Kefir in Turkey. Plain yoghurt is also an excellent equivalent.

Once frothy and combined, add in the dry ingredients and fold them in. Do not overwhip because that will remove the air bubbles yet it is the air bubbles are what contribute to the fluffiness. Do join me on YouTube to see the correct consistency.

Once JUST combined, proceed with the cooking. Each side will require about two minutes.

Gorgeous!

Once golden brown, plate and serve with the pear caramel sauce we earlier on made. I added some sweet bananas for some more flavor, but fresh berries would go really really well with this too.

Fragrant, soft, delicious!!! The wamth of the iliki is so well complimented with that of the pear. And even after pear season is long gone, you can make this with caramel with apples.

Enjoy that good food and I hope you have subscribed to my channel!

-K

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