Buttermilk pancakes with caramelised
pears
Buttermilk pancakes with caramelised
pears
·
Serves 4 (makes 8 pancakes)
·
Prep 15 minutes (plus 10 minutes standing time)
·
Cook 25 minutes
Ingredient
·
1¼ cups self-raising flour
·
2 tablespoons caster sugar
·
1 cup buttermilk
·
1 egg
·
1 medium corella pear, unpeeled
·
20g butter, melted
·
1 tablespoon brown sugar
·
2 tablespoons golden syrup
·
4 small scoops vanilla ice-cream
Vanilla ice-cream
Recipe
1.
Combine flour and sugar in a bowl. Make a
well in the centre. Whisk buttermilk and egg in a jug. Pour buttermilk mixture
into flour mixture. Whisk until smooth. Stand for 10 minutes.
2.
Meanwhile, cut pear into quarters lengthways and
remove the core. Cut each quarter into 6 thin slices.
3.
Heat a large, non-stick frying pan over medium
heat. Brush pan with butter. Spoon ¼ cup batter into pan, spreading to form a
1cm-thick round. Arrange 3 pear slices on surface of pancake. Sprinkle a little
brown sugar over the pear. Repeat to make 2 pancakes. Cook pancakes for 2 to 3
minutes or until bubbles appear on surface. Turn carefully. Cook for a further
2 to 3 minutes, pressing down with a spatula to secure pear, until pancakes are
cooked and pear caramelised. Transfer to a plate, pear-side up. Cover loosely
with foil to keep warm. Repeat with remaining mixture, pear and brown sugar to
make 8 pancakes, brushing pan with butter between batches.
4.
Place pancakes on plates. Drizzle with golden
syrup. Serve topped with ice-cream.
Nutrition: (per serve) 1811kJ; 11.8g
fat; 7g sat fat; 10g protein; 71g carbs; 2.5g fibre; 65mg chol; 445mg sodium.
Cook’s note Toss the pear slices in a
little lemon juice to prevent them from going brown before cooking.
