Breakfast: Buttermilk pancakes with maple syrup & pears – by HazelRae Wildrose

Ingredients
20g butter
3 pears, peeled, cored and quartered
40g pecans, roughly chopped
3 tbsp maple syrup
100g plain flour
1 tsp baking powder
½ tbsp caster sugar
2 medium eggs, separated
200ml buttermilk
1 tbsp sunflower oil

Instructions:
Heat the butter in a frying pan and add the pear quarters. Cook for 4-5 minutes, until golden. Stir in the pecans and maple syrup and allow to bubble for a minute. Remove from the heat and set aside.
Make the pancakes: sieve the flour, baking powder and caster sugar into a bowl.

In a separate bowl, whisk the egg whites until stiff. Combine the egg yolks with the buttermilk in a jug, then pour into the flour mixture. Whisk until smooth then carefully fold in the egg whites.
Heat 1 teaspoon of the oil in a large frying pan and drop in spoonful’s of batter, about 6cm in diameter. Cook for 2 minutes each side until cooked through.
Remove and keep warm. Repeat to make 12 pancakes.
Serve 3 pancakes per person and spoon over the syrupy pears and pecans.

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About mogway

Everyone sees what you appear to be, few experience what you really are! I usually give people more chances than they deserve but once I'm done, I'm done. I'm a bitch with wifi
This entry was posted in Breakfast, Cooking with Amber, HazelRae Wildrose and tagged , , , . Bookmark the permalink.

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