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    Pear and buttermilk pancakes with maple syrup

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    Pear and buttermilk pancakes with maple syrup

    Juicy pieces of pear are hidden in these pillowy buttermilk pancakes, which make the perfect canvas for a drizzle of intensely sweet maple syrup.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 10

    Ingredients

    125g plain flour
    1 tsp baking powder
    1 Medium egg, lightly beaten
    200ml buttermilk
    2 conference pears, peeled and cored
    1 tbsp vegetable oil, for greasing
    3 tbsp maple syrup
    50g pecans, toasted and roughly chopped

    Method

    1. Sift the flour, baking powder and a pinch of salt into a large bowl. Add the egg and beat vigorously with a wooden spoon to create a thick, lump-free batter. Gradually stir in the buttermilk. Cut the pears into hazelnut-sized pieces; stir into the batter.
    2. Preheat the oven to 110°C/gas ¼ and heat a large frying pan over a medium heat. Dip a scrunched-up piece of kitchen paper into the vegetable oil and use to wipe over the pan. Drop 3 large tablespoonfuls of batter into the pan, to make 3 separate pancakes. Cook for 2–3 minutes until the bases are firm and bubbles begin to appear on the surface. Flip them over using a spatula and cook for 2 minutes, until golden. Keep warm in the oven while you cook the remaining batter in the same way.
    3. Drizzle with the maple syrup and scatter with the pecans before serving.

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    Drinks recommendation

    The combination of aromatic charm and malty depths in Assam tea is what these pancakes need.

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