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