Buttermilk Pancakes With Poached Pears And Pear Syr

Name: Buttermilk Pancakes With Poached Pears And Pear Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 None small pears, peeled, quartered and decored; 2/3 cup sugar; 1/3 cup honey; 1/2 None medium lemon, quartered; 1 None wide strip of orange rind; 1/2 None vanilla bean; 5 tbsp butter; 2 1/3 cups self-rising flour; 2 None large eggs; 2 1/2 cups buttermilk; None None cooking oil spray

Servings: persons

1
Place pears in a large saucepan with 2 cups water, 1/2 cup sugar, the honey, lemon, orange rind and vanilla bean. Bring to a boil. Reduce heat and simmer, covered, 25 mins, until pears are tender. Using a slotted spoon, remove pears. Boil liquid until reduced to about 2/3 cup and syrupy. Discard lemon and vanilla bean. Stir in 1 1/2 tbsp butter.
2
Meanwhile, for the pancake batter, heat the remaining butter until melted, then cool slightly. Sift the flour and remaining sugar into a large bowl. Combine the eggs, buttermilk and melted butter in a separate bowl then mix into the flour mixture.
3
Spray a large heavy-based frying pan with cooking oil. Pour in batter to make 4 small pancakes. Cook until bubbles appear on surface, then flip and cook other side. Remove from pan. Cover to keep warm and repeat with remaining batter. Serve with pears and syrup.

1710

kcal

Calories

135

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 None small pears, peeled, quartered and decored, 2/3 cup sugar, 1/3 cup honey, 1/2 None medium lemon, quartered, and more.

Yes, Buttermilk Pancakes With Poached Pears And Pear Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Pancakes With Poached Pears And Pear Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions