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.
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
- 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.
- 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.
- Drizzle with the maple syrup and scatter with the pecans before serving.
Drinks recommendation
The combination of aromatic charm and malty depths in Assam tea is what these pancakes need.