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
  • Print


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


Buttermilk pancakes with poached pears
  • 1
    Peel, 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.
  • 2
    Meanwhile, heat remaining 50 grams butter until melted; cool slightly.
  • 3
    Sift flour and remaining sugar into a large bowl. Gradually whisk combined eggs, buttermilk and cooled melted butter into flour mixture until smooth.
  • 4
    Spray 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.
  • 5
    Serve pancakes with pears and syrup.

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