With Hot­cakes Jam-filled Pears Poached Honey

Herworld (Malaysia) - - HER LIVING -

Serves: 2 to 3 Prepa­ra­tion time: 20 min­utes Cook­ing time: 30 minute

Hot­cake bat­ter • 2 eggs • 30g caster sugar • 220ml milk • 1 tbsp vanilla ex­tract • 200g plain flour • 2 tsp bak­ing pow­der • 1 tbsp oil • Choice of Alce Nero Or­ganic Strawberry, Plum, Peach, or Mixed Berries Jam, to serve Poached pears

• 2 pack­ham pears, peeled and cored • 600ml wa­ter • 60g Alce Nero Or­ganic Aca­cia Honey • 120g gran­u­lated sugar • 1 or­ange, peel only • 1 small cin­na­mon stick • Whipped cream, to serve

Method 1. Pour wa­ter, Alce Nero Or­ganic Aca­cia

Honey, sugar, or­ange peel, and cin­na­mon into a small pot. Bring to a slow sim­mer till sugar dis­solves.

2. Add in pears and slow-cook for 30 min­utes or less, de­pend­ing on the tex­ture pre­ferred.

3. Whisk eggs, sugar, and milk un­til foamy and the mix­ture triples in vol­ume. Then, add in vanilla ex­tract and con­tinue to whisk for another minute.

4. Sift in flour and bak­ing pow­der. Lightly fold in un­til smooth, then add on oil. Mix well and let bat­ter rest for 30 min­utes.

5. Heat pan and grease with oil (wipe off the ex­cess oil with a kitchen towel). Scoop a ladle­ful of bat­ter into the pan, then spoon 1 ta­ble­spoon of jam over the top and cover it with a thin layer of bat­ter.

6. Once it starts to bub­ble, flip the hot­cake. Cook till lightly brown. Re­peat with the re­main­ing bat­ter.

7. Serve hot­cakes with sliced poached pears, whipped cream, and a driz­zle of Alce Nero Or­ganic Aca­cia Honey. You also have a choice of Alce Nero Or­ganic Strawberry, Plum, Peach, or Mixed Berries Jam.

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