Pear fritters with raspberry rose syrup

The perfect dessert.

  • 20 mins cooking
  • Serves 4
  • Print
These fritters are made with pre-made pancake batter for a simple dessert that can be ready in under half an hour. Topped with raspberries and yoghurt.


  • 200 grams bottle pancake shake mixture (see tip)
  • ¼ cup (60ml) vegetable oil
  • 2 medium firm pears (460g), peeled, cored, sliced thickly
  • 2 tablespoons fresh raspberries
  • ⅓ cup (115g) honey
  • 1 teaspoon rosewater
  • ⅓ cup (95g) greek-style yoghurt
  • 2 tablespoons coarsely chopped raw pistachios
  • fresh raspberries, extra, to serve


  • 1
    Make pancake batter according to bottle instructions. Pour into a small bowl.
  • 2
    Heat 1 tablespoon of the oil in a large frying pan over medium heat.
  • 3
    Add pear slices to the pancake batter. Cook coated pear slices, in batches, adding more oil in between, for 2 minutes each side or until golden. Drain on kitchen paper.
  • 4
    Place raspberries, honey and rosewater in a small bowl; mash with a fork to combine and crush.
  • 5
    Divide fritters among bowls. Top with yoghurt and raspberry rose syrup. Sprinkle with pistachios.

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