Buttermilk Pancakes With Poached Pears And Pear Syrup

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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