Whisk the flour, salt and eggs with a dash of the milk in a bowl until you have a smooth paste.
Gradually add the rest of the milk, beating all the time to avoid lumps, then leave to stand for five minutes to thicken slightly.
Heat half a tablespoon of oil in a non-stick frying pan and pour a ladleful of the batter into the pan, swirling for a thin layer. Cook on a moderate heat until the edges turn brown, then gently loosen the edges with a spatula and flip the pancake. Cook the other side for 30 seconds and then turn out onto a plate.
Repeat to make 8 pancakes, placing a small piece of parchment between each. Keep the pancakes in a warm place.
Now peel and slice the pears into eighths, then melt the butter in a large frying pan and heat until it bubbles.
Tip in the pears and fry until gorgeously browned, turning every now and then. Drizzle over Lyle’s Golden Syrup and heat until bubbling.
Melt the chocolate and serve the pancakes filled with the pears and drizzled with the chocolate.
Our thanks to Lyle's Golden Syrup for providing this recipe.
See our collection of pancake recipes for more tasty filling and topping ideas.