Apple, pear and lime pancakes

• 500 ml (2 cups) all-purpose flour
• 4 eggs
• 1 tablespoon (15 ml) maple syrup, plus more for serving
• 500 ml (2 cups) milk
• 1 Royal Gala apple, peeled, cored and grated
• 1 Bartlett pear, peeled, cored and grated
• Zest of 1 lime
• Canola oil

• 3 tablespoons (45 ml) butter
• 1 Royal Gala apple, peeled, cored and sliced
• 1 Bartlett pear, peeled, cored and sliced
• 125 ml (½ cup) golden raisins
• 125 ml (½ cup) maple syrup, plus more for serving
• Lime zest, to taste

Pancakes

• Preheat the oven to 95 °C (200 °F).
• In a large bowl, place the flour and form a well in the center. Add the eggs, maple syrup and milk. Whisk energetically until there are no more lumps. Add the grated apple and pear along with the lime zest, then mix gently.
• Heat a pan over medium heat and add about ½ teaspoon of oil to the center. Using a paper towel, spread the oil so only a thin layer remains (keep the paper towel to oil the pan between each pancake).
• Pour a small amount of the batter in the center of the pan and tilt it to form a thick pancake about 15 cm (6 in) in diameter. Make sure the apples and pears are well distributed in the batter, otherwise they will sink to the bottom. Cook for 2 minutes or until nicely colored. Flip the pancake and cook 2 minutes more. Keep warm in the oven on a plate covered with aluminum foil, then repeat until there is no more batter left.

Topping

• While the pancakes cook, prepare the topping. In a large pan heated over medium heat, melt the butter, then add the apple, pear and raisins. Pour in the maple syrup and mix gently. Cook for 8 to 10 minutes, stirring regularly, until the fruits are tender. Turn off the heat and keep warm.
• Divide the pancakes onto plates and pour the fruit mixture over top. Garnish with lime zest and serve with extra maple syrup, of course.