• American crumpets with salted caramel sauce and poached pears are the perfect start to your day. A thicker, smaller version of our traditional pancakes, American pancakes are also called crumpets, flapjacks and pikelets. They can be sweet or savoury (omit the sugar if serving with a savoury topping) and make either a fabulous breakfast or dessert dish. Make your mixture the night before and cover it overnight, or sneak out of bed a little early to give it that hour to rest.

    American crumpets with salted caramel sauce and poached pears

    Serves: Makes 10 large 10 mins + 1 hr resting time
    Cooking Time: 10 mins + 1 hr resting time


    • Crumpets

    • 250g self-raising flour
    • 30ml (2 tbsp) castor sugar
    • 1 jumbo egg
    • 10ml (2 tsp) oil
    • 250ml (1 cup) milk
    • 250ml (1 cup) water
    • a pinch of salt
    • Poached pears & Caramel sauce

    • 200g unsalted butter
    • 150g (¾ cup) light brown sugar
    • 160g (¾ cup) castor sugar
    • 150g corn syrup, or substitute golden syrup
    • 250ml (1 cup) thick cream
    • 5ml (1 tsp) vanilla extract
    • 5ml (1 tsp) Maldon Sea Salt, to taste
    • Pears

    • 1L (4 cups) water
    • 300g (1½ cups) sugar
    • 1 cinnamon stick
    • 2 star anise
    • 6 cloves
    • 4 pears, peeled



    For the crumpets, whisk all of the ingredients together until you have a smooth, velvety thick mixture. Allow it to stand for 30 minutes to 1 hour before using. If you leave it overnight, the mixture may require additional water.


    Heat a crepe or non-stick frying pan and brush with a little oil.


    Drop a ladle of mixture onto the hot pan and cook until small bubbles ‘pop’ on the surface. Flip over and cook for a few minutes on the other side.


    For the caramel sauce, combine all of the ingredients, except the salt, in a heavy-based pot and stir over medium heat, about 10 minutes.


    Remove from heat and stir in the salt.


    For the pears, heat the water and sugar in a large pot until the sugar has dissolved.


    Add the spices and pears. Cover with a round of greaseproof paper, with a small hole cut in the centre for steam to escape (like a paper lid).


    Simmer the pears until cooked, about 15 – 25 minutes depending on the variety of pear used. Remove from the heat and leave the pears to cool in the liquid.


    Serve with the sauce and crumpets.