- 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
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.
Make the pancakes: 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.
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.
Remove and keep warm. Repeat to make 12 pancakes.
Serve 3 pancakes per person and spoon over the syrupy pears and pecans.