For the Gingerbread Hotcakes
In a medium sized bowl, measure out the buttermilk, eggs and treacle and whisk together. Sift into another medium sized bowl, the flour, cocoa powder, cinnamon, nutmeg, allspice and salt.
Pour the wet ingredients into the dry ingredients and whisk slowly until the mixture starts to combine. Whisk quickly for around 1 minute or until you see no lumps. Cover the bowl with cling film and let the mixture rest in the fridge for at least 30 minutes.
Place a large non-stick frying pan over low heat and allow it to come up to cooking temperature. You don’t want a hot pan as you will burn the hotcakes before they are cooked through. Hold the pan away from the heat and spray for a few seconds with the oil. Return to the heat and place three large kitchen spoons of the batter into the pan. Cook gently until the edges start to firm up and a few bubbles start to form. Flip them with a spatula and continue to cook for another minute or so. Cook as many as you need.
For the Tahitian Vanilla and Maple Mascarpone
Place the mascarpone, icing sugar and the maple syrup into a small bowl. Run a small knife along the length of the vanilla bean to split it in two. Scrape out the seeds and add them to the mascarpone. Mix with a small spoon and chill.
For the Raspberry Sauce
Place everything in a small saucepan and bring it to boil. Simmer for 1 minute then remove from the heat and blend with a stick mixer. Place a fine sieve over a small bowl and pour the sauce into it. Push the sauce through the sieve to remove most of the seeds. Chill for 30 minutes.
For the Sugar Syrup
Place the water, lemon juice and caster sugar into a small saucepan and boil for 1 minute.
For the Poached Fruit
Heat your oven to 100C. Cook quinces for about 10 hours overnight in a small, deep tray or saucepan with enough sugar syrup to cover. Cover with baking paper and foil. They are ready when they are soft and crimson. Chill and slice.
In a heatproof bowl, pour just enough boiling sugar syrup over the rhubarb and let it cool. Pour the syrup off the rhubarb back into a small saucepan and bring it back to the boil. Pour the syrup back over the rhubarb. Repeat the process until you’re happy with how tender it is.
Simmer the pears in sugar syrup until you can easily push a skewer into it. Chill the pears in the syrup. When cool, cut the pears into quarters and cut out the core.
Place hotcakes on plate and garnish with vanilla and maple mascarpone, poached fruit, raspberry sauce and chopped pistachios.