PEAR-AND-YOGHURT PANCAKES
“These fluffy pancakes make a great brekkie. I like adding frozen raspberries or blackberries to the pears and drizzling everything with a crazy amount of maple syrup.”
Serves 4 (makes about 12 pancakes)
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 20 minutes
plain yoghurt 1¼ cups, plus extra for serving
free-range eggs 2
flour 200 g
bicarbonate of soda 1t
ground cinnamon a pinch
salt a pinch
sugar 1t
pears in juice 1 x 410 g can, sliced into wedges and juice reserved
lemon 1, juiced
ground nutmeg a pinch
butter 1 T, plus extra for frying
1 To make the pancakes, combine the yoghurt and eggs in a jug. In a large bowl, mix the flour, bicarbonate of soda, cinnamon, salt and half the sugar, then whisk in the contents of the jug to make a smooth batter. 2 Place the pears and reserved juice in a small saucepan with the lemon juice, remaining sugar and the nutmeg. Bring to the boil and cook for about 5 minutes, until the pears are soft and the liquid has largely evaporated.
Stir in the butter, then set aside. 3 Melt a little butter in a large pan over a medium heat, then dollop in a heaped tablespoon of the batter for each pancake and cook for 2–3 minutes on each side until golden and springy. You will most likely need to do this in batches. 4 To serve, divide the pancakes between four plates and top with the pear compote and a little extra yoghurt, if you like.