Sift the flour and cinnamon into a bowl,

Pour the milk into a measuring jug, add in the eggs and whisk them together,

Pour the milk and egg mix gradually into the flour mixture and whisk well until you have poured in all of the liquid,

Add in the melted butter and stir to combine then pour the batter into a jug,

Heat a non-stick medium frying pan over a high heat then turn it down to medium and melt a little butter before adding your first amount of pancake batter,

Swirl the batter around so that it covers the base of the pan and then cook the pancake batter until it turns golden on the base,

Flip the pancake using a fish slice or spatula and continue to cook on the other side until golden spots begin to form,

Repeat this process until all of the pancakes are cooked,

Keep them covered in a low oven until you have made the butterscotch sauce and caramelised pears. Alternatively make the sauce and fry the pears first.

Melt the butter in a saucepan over a low heat then add in all of the other ingredients,

Bring the sauce gently to the boil then turn it down to a simmer and continue to cook the sauce for five minutes,

Set the sauce aside until you need it (keep the rest in a jar in the fridge)

Heat a large knob of butter in a large frying pan (big enough to cook all of the pears in one batch) than add in the pears and the maple syrup and fry them over a medium heat until the pears begin to caramelise and turn golden brown in places,

Turn the pears to ensure both sides get caramelised,

When the pears are cooked set aside until you are ready to assemble the pancakes.