“Pears are often dismissed as boring but I find them one of the most sensual fruits.”
If you have some poached pears left over they can be used to make scrumptious pear pancakes that are delicious for brunch.
Ingredients
Pear pancakes are a delicious brunch or dessert!
For the pancakes
1 cup well-drained poached pears, pureed
1 1/2 cups milk30g butter, melted
1 egg
150g (1 cup) self-raising flour
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
clarified butter or light oil for frying
For the pears
20g butter
1 ripe pear, peeled and cut into chunks
1 tbsp sugar
cinnamon sugar made of 1 tbsp granulated sugar and 1 tsp ground cinnamon
maple syrup, to serve
Method
For the pancakes
Put pear puree in a bowl and stir in milk, melted butter and egg. Sift flour, salt, ginger and cinnamon and stir into the pear and egg mixture until just well-blended. Leave to rest.
For the pears
Melt butter in a small pan. Add pear chunks and fry, turning once so that each piece of pear gets a little browned. Scatter over the sugar and allow it to blend with the pear juices. Remove pan from heat until needed.
To assemble
Heat a non-stick pan and brush with the clarified butter or the light oil. Ladle in batter to make pancakes about 10cm across and cook over a moderate heat for about 3 minutes, then turn and cook the other side. Keep warm until all pancakes are cooked.
Sandwich cooked pancakes with the cooked pear, scatter with cinnamon sugar and offer maple syrup.
Chef: Stephanie Alexander
Photo: Marina Oliphant
Source: The Age
Modern, 45 mins plus, Contemporary, Breakfast
