© J Sainsbury plc 2020
Buttermilk pancakes with maple syrup pears
Rich, indulgent American-style pancakes with pears caramelised in maple syrup – not just for breakfast!
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 20g butter
- 3 ripe conference pears, peeled, cored and quartered
- 40g pecans, roughly chopped
- 3 tbsp maple syrup
- 100g plain flour
- 1 tsp baking powder
- ½ tbsp caster sugar
- 2 free-range eggs, separated
- 200ml buttermilk
- 1 tbsp sunflower oil
Method
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1
Heat the butter in a frying pan and add the pear quarters. Cook for 4-5 minutes until golden. Stir in the pecans and maple syrup and allow to bubble for 1 minute. Remove from the heat and set aside.
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2
Sieve the flour, baking powder and caster sugar into a bowl. In a separate bowl, whisk the egg whites until stiff. Combine the egg yolks with the buttermilk in a jug, then pour into the flour mixture. Whisk until smooth, then carefully fold in the egg whites.
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3
Heat 1 tsp oil in a large frying pan and drop in spoonfuls of batter, about 6cm in diameter. Cook for 2 minutes each side until cooked through.
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4
Remove and keep warm. Repeat to make 12 pancakes. Serve 3 pancakes per person and spoon over the syrupy pears and pecans.
