Method

• 1.
  For the pears, peel and core fruit. Cut into 1cm-thick slices, then toss in juice. Melt the butter in a frypan over medium-low heat. Add sugar, stir to dissolve, then add pears and stir gently for 6-8 minutes until beginning to caramelise. Increase heat to medium and stir for 3-4 minutes, until almost translucent. Remove and set aside.
• 2.
  Beat eggs and sugar with an electric mixer until pale and thick. Stir in the buttermilk and half the butter. Sift flour into a separate bowl, then use a hand whisk to incorporate egg mix and chips.
• 3.
  Place a non-stick pan over medium-high heat and brush with some of the remaining butter. Using a tablespoonful of batter for each pikelet, add 3-4 spoonfuls to the pan and cook for 1-2 minutes until bubbles appear on surface. Turn carefully and cook for a further 1 minute or until golden. Keep warm in a low oven while cooking remaining pikelets, brushing pan with more butter in between batches.
• 4.
  For the chocolate sauce, place chocolate in a bowl. Place cream in a pan over medium heat and bring to just below boiling point. Pour over chocolate, then stir until smooth. Serve warm. (If necessary, reheat in a heatproof bowl set over a pan of simmering water). Store in the fridge for up to 1 week.

• 5.
  To serve, stack 3 pikelets on each plate, top with pears and their syrup and drizzle with chocolate sauce. Serve with cream or ice cream, if desired.