Brown sugar and the fruit's natural sugars work together to caramelise the pears in these buttermilk pancakes.


  • 1/2 cup(s) wholemeal plain flour, (75g)  

  • 1/2 cup(s) plain flour, (75g)  

  • 1 tbs caster sugar  

  • 1 medium egg(s)  

  • 1 medium egg white  

  • 3/4 cup(s) buttermilk, (180ml)  

  • 1 medium fresh pear, (corella), unpeeled  

  • 1 tbs brown sugar  

  • 1/2 cup(s) low-fat vanilla yoghurt, (120g)   


  • 1.

    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.

  • 2.

    Meanwhile, cut the pear into quarters and remove the core. Cut each quarter into 6 slices to make 24 slices.

  • 3.

    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.

  • 4.

    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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 206kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 5g
  • Carbohydrate 31g
  • Sugar 11g
  • Sodium 79mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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