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Matt’s Myrtleford Pancakes with Caramelised Pear and Toasted Walnuts

Try this stunning dessert recipe courtesy of Matt Moran from Paddock To Plate.

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  • 2½ cups self-raising flour

  • 2 tablespoons castor sugar

  • 2 tablespoons malted milk powder

  • 1 teaspoon baking powder

  • 600 ml Myrtleford buttermilk

  • 75 g Myrtleford salted butter, melted and cooled slightly

  • 2 eggs

  • Myrtleford butter, diced for cooking

  • To serve

  • ¼ cup toasted walnuts

  • Icing sugar, for dusting

  • Myrtleford honey and toasted walnut butter (see note)

  • Caramelised pears

  • 75 g Myrtleford unsalted butter, coarsely chopped

  • ¼ cup castor sugar

  • ¼ cup Demerara sugar

  • 4 ripe beurre bosc pears, peeled and quartered

  • 1 vanilla bean, split and seeds scraped


  • 1.

    Sift the dry ingredients into a large bowl and make a well in the centre. Whisk the buttermilk, melted butter and eggs in a separate bowl until combined, add to the dry ingredients and whisk until smooth and combined. Set aside to rest while you make the caramelised pears.

  • 2.

    To make the caramelised pears, heat the butter in a fry pan over medium-high heat until butter foams, add sugars and stir occasionally until dissolved. Add pears and vanilla and cook, for 8-10 minutes, turning pears occasionally, until pears are tender and translucent and sugar starts to caramelise. Keep warm until ready to serve.

  • 3.

    Heat a large fry pan over medium-high heat, add a knob of butter, then when the butter melts and sizzles, ladle in half a cupful of batter and cook for 1-2 minutes or until little bubbles start to form on the surface. Turn and cook for a further 1-2 minutes or until base is golden, then transfer to a plate and cover with a clean tea towel to keep warm while you make the remaining pancakes

  • 4.

    To Serve:

  • 5.

    Pile pancakes onto serving plates and top with caramelised pear. Spoon a little extra caramel over the top, top with honey and walnut butter, sprinkle walnuts over and serve warm, dusted with icing sugar.


Note: Myrtleford honey and toasted walnut butter is available from select delicatessens.

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