Buttermilk pancakes with golden pears

Delight the family this weekend with these fluffy buttermilk pancakes topped with sweet syrupy pears. It makes for a lovely start to the day.

  • 35 mins cooking
  • Serves 4
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Buttermilk pancakes with golden pears
  • 1 cup (150g) self-raising flour
  • 1 cup (250ml) buttermilk
  • 2 egg whites
  • cooking-oil spray
  • 4 corella pears (400g), peeled, halved, cored
  • 1/4 cup (90g) golden syrup
  • 2 cup (500ml) water
  • 1 tablespoon lemon juice
  • 1 teaspoon cornflour (cornstarch)
  • 1 tablespoon water, extra


Buttermilk pancakes with golden pears
  • 1
    To make golden pears, place pears in a small saucepan with syrup, the water and juice; bring to the boil. Reduce heat, simmer, uncovered, turning occasionally, about 15 minutes or until pears are just tender. Remove pears from syrup; reserve syrup. Stir the blended cornflour and the extra water into reserved syrup; stir over heat until the mixture boils and thickens.
  • 2
    Sift flour into a small bowl; gradually whisk in combined buttermilk and egg whites to make a smooth batter.
  • 3
    Lightly spray a heated large non-stick frying pan. Pour ¼ cup batter into pan; use the back of a spoon to spread the batter into a 10cm (4-inch) round shape. Cook, over low heat, about 2 minutes or until bubbles appear on the surface. Turn pancake; cook until browned lightly on the other side. Remove from pan; cover to keep warm.
  • 4
    Repeat with remaining batter to make a total of 8 pancakes. Serve with pears and syrup.


Cook pancakes just before serving. Pears can be made a day ahead; thicken syrup just before serving.

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