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    Fresh Ginger Pancakes with Tea-Soaked Pears

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    Fresh Ginger Pancakes with Tea-Soaked Pears

    Make sure the pears are ripe without being too soft. Round pear varieties, such as Rocha, work best in this recipe.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: about 55 minutes, plus overnight soaking
    • Total time: 1 hour and 10 minutes, plus overnight soaking,

    Serves: 6


    • For the pancakes
    • 200g plain flour
    • 1 tsp bicarbonate of soda
    • 50g light brown soft sugar
    • 2.5cm piece fresh root ginger, finely grated
    • 2 medium eggs, 1 whole and 1 separated
    • 284ml pot buttermilk
    • 25g butter
    • 150g pot Waitrose Greek Style Natural Yogurt, to serve
    • For the pears
    • 4 Twinings Lemon & Ginger Herbal Infusions Tea Bags
    • 175g caster sugar
    • 6 firm ripe pears


    1. Place the tea bags and sugar in a medium pan and cover with 600ml of boiling water. Heat gently, stirring, for 2-3 minutes, or until the sugar dissolves. Thinly slice the pears lengthways through the core and add them to the pan. Bring to the boil, then reduce the heat, cover loosely and poach very gently for 5-6 minutes, or until the pears are just tender.
    2. Transfer the pears to a heatproof serving dish using a slotted spoon. Remove the tea bags. Bring the liquid back to the boil and cook for 5-10 minutes until reduced by half and syrupy. Pour the syrup over the pears, leave to cool for 10 minutes, then cover and soak overnight in the fridge.
    3. The next day make the pancakes: sift the flour and bicarbonate of soda into a bowl, then stir in the sugar. Make a well in the centre and add the ginger, whole egg and egg yolk. Mix with a wooden spoon, then gradually add the buttermilk, beating until the mixture forms a smooth, thick batter. In a clean bowl, whisk the remaining egg white with a pinch of salt to form soft peaks. Lightly fold into the batter using a large metal spoon.
    4. Heat a little butter in a non-stick frying pan until foaming. Add generous tablespoons of the batter, allowing room for each one to spread slightly. Cook over a medium heat for about 3 minutes until bubbles appear on the surface of the pancakes. Flip them over and cook for a further 2-3 minutes until risen and golden.
    5. Transfer to a plate and keep warm in a low oven (140°C, gas mark 1) while cooking the rest. The batter makes about 18 pancakes. Add a little butter to the pan for each batch. Serve the pancakes in stacks layered with the tea-soaked pears and a spoonful of yogurt.

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    Cook's tips

    Instead of buttermilk, use 275ml whole milk with 1 tablespoon of live yogurt stirred into it. It will make a thinner batter, which makes around 30 pancakes.


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