Try our Dutch baby pancakes with lemon butter and poached pairs for a luxurious brekkie. You can make it straight from the ingredients in your kitchen.

SERVES 8 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the lemon butter
2 eggs
2 lemons, juiced
1 tbsp sugar
125 g butter, cubed
For the poached pears
¼ cup sugar
4 tsp honey
Juice and zest of 1 lemon
6 pears, peeled
⅓ cup water
For the pancake
½ cup flour
½ cup milk
2 eggs
2 tbsp sugar
1 tsp vanilla essence
½ tsp salt
2 tbsp butter
¼ cup flaked almonds

METHOD
For the lemon butter
1. Whisk together eggs, ⅓ cup lemon juice and sugar. Place in a double boiler and whisk until fluffy.
2. Set aside to cool for 5 minutes, then whisk in butter. Refrigerate for 1 hour, until set.
For the poached pears
1. Preheat oven to 180°C.
2. Combine sugar, honey, lemon juice and zest. Coat the pears.
3. Arrange in a deep baking tray, pour in the water and poach for 30 minutes, until tender.
For the pancake
1. Combine flour, milk, eggs, sugar, vanilla and salt until fluffy. Place in the fridge for 25 minutes.
2. Heat a pan in the oven for 10 minutes.
3. Place the pan on the stove and melt the butter. Pour in batter and swirl it around until evenly distributed. Sprinkle almonds.
4. Return the pan to the oven. Bake for 15 minutes, until the pancake is golden and puffed around the edges.
5. Serve the warm pancake topped with lemon butter and poached pears.