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Pear and buttermilk pancakes with maple syrup
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Juicy pieces of pear are hidden in these pillowy buttermilk pancakes, which make the perfect canvas for a drizzle of intensely sweet maple syrup.
125g plain flour
1 tsp baking powder
1 Medium egg, lightly beaten
2 conference pears, peeled and cored
1 tbsp vegetable oil, for greasing
3 tbsp maple syrup
50g pecans, toasted and roughly chopped
The combination of aromatic charm and malty depths in Assam tea is what these pancakes need.
Typical values per serving:
This recipe was first published in January 2008.