I think these might be the perfect Sunday treat pancakes. A combination of caramelised lemony pear and a richer than usual batter, they make for a luxurious weekend breakfast.
They were a firm favourite of the kids when we were in Scotland but we haven’t eaten them for ages – I thought the recipe had been lost in one of our many moves. So I was delighted to find it this week, tucked away in an old notebook – the splatters on the page evidence of how many of these pancakes have been devoured over the years.
The recipe is based on one by Australian food writer Donna Hay who suggested them as a dessert. The original recipe specifies buttermilk but I didn’t have any to hand today so I used a mixture of yogurt and water and they turned out just as moreish as we all remembered. Don’t use milk, though, you won’t get the right tangy richness.
Buttermilk Pear Pancakes
2 cups plain flour
2 level tsp baking powder
quarter cup caster sugar
3 cups buttermilk or 2 cups yogurt mixed with 1 cup water
50g butter melted
2 large ripe pears
Juice of one lemon
A couple of teaspoons of caster sugar
1. Sift the flour and baking powder in a large bowl
2. Stir in sugar
3. In a separate bowl whisk together buttermilk/yogurt and water along with eggs and melted butter
4. Gradually whisk the buttermilk mixture into the dry ingredients until you have a smooth, thick batter
5. Peel and thickly slice pears, sprinkle with lemon juice and sugar
6. Melt a little ghee or butter in a non-stick frying-pan and saute a slice of pear on both sides
7. When the pear is slightly caramelised, pour over half a ladle of the pancake batter. Cook on both sides until golden brown
8. Serve with butter, maple syrup and the Sunday papers