The perfect fruity and fluffy pancakes for autumn.
Recipe makes 7-8 pancakes, enough to serve two people comfortably.
Prep 5 minutesmins
Cook 25 minutesmins
Total Time 30 minutesmins
Servings 7pancakes
Ingredients
Pancakes
170g1 1/4 cups all-purpose flour
30g2 tablespoons white granulated sugar
2teaspoonsbaking powder
1/4teaspoonsea salt
1/2 to 1teaspoonground cinnamondepending on your taste
240ml1 cup milk
1large egg
1pearabout 185g | 6.5 oz, coarsely grated
sunflower oil / cooking spray / butter for greasing the pan
Toppings
Greek yogurt
honey
plum jam
sliced pear
hazelnuts
Instructions
In a small bowl whisk together the flour, sugar, baking powder, salt and cinnamon; set aside. In a medium bowl whisk together milk and egg. Gently whisk in dry ingredients, then fold in the shredded pear.
Spray or brush a large non-stick pan with oil and heat over medium heat. Pour about 1/3 cup batter in the pan and cook for a few minutes, until the surface of the pancake is bubbly and a few bubbles have burst. Flip carefully with a thin spatula and cook for another two minutes or so (once you lift the pancake, it should be golden brown).
Transfer pancake to a platter or baking sheet and loosely cover with aluminum foil to keep warm. Continue with the rest of the batter, add more oil to the pan if needed.
Serve pancakes with a dollop of Greek yogurt, some honey and plum jam (optional).
Notes
For a bigger batch of pancakes, it is advised that you keep them warm in the oven. Set the oven to about 100°C (210°F) and have a baking sheet ready to put the pancakes on. But still work quickly, because the oven will dry out the pancakes if you leave them in for too long. Or, if you’re like me, just eat them cold.If you like spicier pancakes, add a dash of ground nutmeg or allspice to the batter.Recipe first published here in September 2014; revised and republished with new photographs in October 2017.