Buttermilk pancakes with poached pears
Thrill the family this weekend with a giant stack of these delicious autumnal pancakes.
- 1 hr 15 mins cooking
- Serves 6
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Ingredients
Buttermilk pancakes with poached pears
- 6 small pears (1kg)
- 2 cup (500ml) water
- 3/4 cup caster (superfine) sugar
- 1/4 cup (90g) honey
- 1/2 medium lemon, quartered
- 1 wide strip orange rind
- 1/2 vanilla bean
- 70 gram butter
- 2 cup (300g) self-raising flour
- 2 eggs
- 2 cup (580ml) buttermilk
- cooking-oil spray
Method
Buttermilk pancakes with poached pears
- 1Peel, quarter and core pears. Place in a large saucepan with the water, ½ cup sugar, honey, lemon, orange rind and vanilla bean; bring to the boil. Reduce heat; simmer, covered, 25 minutes or until pears are tender. Using a slotted spoon, remove pears from syrup. Return liquid to the boil; boil syrup until reduced to ¾ cup; discard lemon and vanilla bean. Stir in 20 grams butter.
- 2Meanwhile, heat remaining 50 grams butter until melted; cool slightly.
- 3Sift flour and remaining sugar into a large bowl. Gradually whisk combined eggs, buttermilk and cooled melted butter into flour mixture until smooth.
- 4Spray a large heavy-based frying pan with cooking oil; pour ¼-cup of batter into heated pan (you can cook 4 at a time). Cook pancakes until bubbles appear on the surface; turn, brown the other side. Remove from pan; cover to keep warm. Repeat with remaining batter.
- 5Serve pancakes with pears and syrup.