Method
Prep:15min  ›  Cook:20min  ›  Ready in:35min 

1. Heat a small non-stick frying pan, add the hazelnuts and cook until golden brown, stirring and tossing constantly. Take care not to overcook the nuts as they burn easily. Tip them into a small bowl.
2. Sift the flour, bicarbonate of soda, salt and sugar into a large mixing bowl. Make a well in the centre.
3. Lightly beat the egg with the buttermilk and pour into the well. Gradually whisk the flour mixture into the buttermilk mixture to make a smooth, thick batter. Add the pear and toasted hazelnuts, and stir in with a large metal spoon. Lightly brush a griddle or heavy frying pan with a little of the sunflower oil, then heat over a moderate heat. Depending on the size of the griddle or pan, you can cook about 4 pancakes at the same time. For each one, drop a heaped tablespoon of batter onto the hot surface. Bubbles will rise to the surface and burst. Gently slip a small palette knife under the pancake to loosen it, then cook for a further minute or until the underside is golden brown. Turn the pancake over and cook the other side for 1–2 minutes or until golden.
4. Remove the pancakes from the griddle or frying pan and keep warm under a clean cloth. Cook the rest of the batter in the same way.
5. When all the pancakes are cooked, quickly heat the maple syrup in a small saucepan just to warm it. Drizzle the syrup over the pancakes and serve immediately.

Another idea

Make fresh berry drop scones by adding 100g blackberries or raspberries to the batter in place of the pear, and seasoning with a good pinch of ground mixed spice. Omit the hazelnuts, if you prefer.