• 20 g butter
  • 3 ripe conference pears, peeled, cored and quartered
  • 40 g pecans, roughly chopped
  • 3 tbsp maple syrup
  • 100 g plain flour
  • 1 tsp baking powder
  • 0.5 tbsp Fairtrade caster sugar
  • 2 medium free-range eggs, separated
  • 200 ml buttermilk
  • 1 tbsp sunflower oil


  1. 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 a minute. Remove from the heat and set aside.

  2. 2

    Make the pancakes: sieve the flour, baking powder and caster sugar into a bowl. 

  3. 3

    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.

  4. 4

    Heat 1 teaspoon of the 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. 

  5. 5

    Remove and keep warm. Repeat to make 12 pancakes.

  6. 6

    Serve 3 pancakes per person and spoon over the syrupy pears and pecans.

Nutritional Details

Each serving provides
  • Energy 1700kj 406kcal 20%
  • Fat 16.9g 24%
  • Saturates 4.2g 21%
  • Sugars 32.0g 36%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 645kj/154kcal

Each serving provides

50.7g carbohydrate 5.0g fibre 10.3g protein

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