ANZAC Pancakes with caramel pears

Today is ANZAC day.  A day that we pause to remember those who sacrificed their lives during the wars that have given us the freedoms we enjoy today.

There are many traditions associated with ANZAC day.  The dawn service - a service of remembrance undertaken in the freezing pre-dawn darkness.  Games of two up - a gambling game played by servicemen during war.  The Essendon v Collingwood football match - carn the bombers!  Being able to turn your heater on without shame in Canberra - and thank god because it was below 0 last night.  And of course ANZAC biscuits.

I've written about ANZAC biscuits before, but this year I didn't make any.  A lovely colleague made a giant batch so I didn't need to.  But I still felt somewhat of a need to have something with those flavours, hence the invention of these pancakes.

The flavour is lovely and very reminiscent of an ANZAC biscuit, however the added oats makes them VERY filling - I could only eat 2, S bravely at his 3 plus my extra one.  It certainly is the perfect hearty breakfast for a cold autumn morning.

Note: you will need to start this recipe the night before to allow the oats time to soak.

ANZAC Pancakes with caramel pears

1 1/3 cups milk
1/3 cup oats
1 egg
2 tablespoons golden syrup
1 tsp bicarb soda
1 cup self raising flour
1/3 cup dessicated coconut
butter for the pan

In a small bowl soak the oats in 1/3 cup milk in the fridge overnight.

Whisk together the remaining milk, the egg and golden syrup.  Stir in the bicarb soda, flour, coconut and soaked oats.

Heat a frying pan over a medium high heat.  Add enough butter to have a light coating over the pan and drop in large spoonfuls of the mixture.  It should make about 6 medium sized pancakes.  Fry the pancakes till golden.  You know when they are ready to turn as bubbles will appear on the top and they go golden around the edges.

Serve hot with the caramel pears.

Caramel Pears
2 pears (I prefer burre bosc)
20g butter
1 tablespoon golden syrup

Peal pears and cut each into 12 slices.

In a small pot melt the butter and golden syrup together until bubbling.  Add the pears, turn the heat to medium low and cook, stiring occasionally to ensure they are well covered in the caramel for about 15 minutes or until soft and cooked through.