Masala caramel pancakes with pears

Heat the pancakes according to pack instructions until they are soft enough to fold, then carefully fold each in half and then in half again before setting aside on a plate.

Melt 50g butter in a large, nonstick frying pan over a medium-high heat until foaming, starting to brown and smelling nutty (about 2 minutes). Add the pears and vanilla, then cook for 5-6 minutes, tossing the fruit in the butter every couple of minutes. Meanwhile, put the remaining ½ tbsp butter and the garam masala in a small saucepan, set it over a medium-high heat, then cook for 30 seconds until fragrant. Add the salted caramel sauce and chopped dates, stir to combine, then turn the heat low and keep the sauce warm.

When the pears are cooked, nestle the folded pancakes into the frying pan, spoon over the buttery pears and allow to heat through for 2-3 minutes. Divide the pancakes and pears between 4 plates, then drizzle over the caramel date sauce. Scatter with the hazelnuts and finish with a dollop of crème fraîche.