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Brown sugar and the fruit's natural sugars work together to caramelise the pears in these buttermilk pancakes.
Sift the flours into a medium bowl. Stir in the caster sugar. Place the egg, egg white and buttermilk in a jug and beat with a fork until combined. Make a well in the centre of the flour mixture and pour in the egg mixture. Whisk until smooth. Set aside for 10 minutes.
Meanwhile, cut the pear into quarters and remove the core. Cut each quarter into 6 slices to make 24 slices.
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon ¼ cup (60ml) of the batter into the pan and spread out with the back of a spoon until 1cm thick. Arrange 3 slices of pear on top and sprinkle with ½ teaspoon of brown sugar. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook, pressing down with a spatula, for 1–2 minutes or until pancakes are lightly browned and pears are caramelised. Transfer to a plate and cover to keep warm.
Repeat with remaining batter, pear and brown sugar to make 8 pancakes (you can cook several at once if you like). Serve pancakes warm with a drizzle of yogurt.
Note: Cut the pear slices as you need them or sprinkle with a little lemon juice to stop them from going brown.
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