Simple and easy for a go slow family Sunday breakfast, this is our home grown pears canned in syrup caramelised and served on top of home made buttermilk maple pancakes and for that finishing touch pear syrup candid walnuts. Drizzle over extra pear or mapel syrup for that extra Sunday specialness.
Prep Time: 10 minutes / Resting Time: 30 minutes / Cooking Time: 15 minutes
Ingredients
(Makes 6-8 pancakes)
1 cup self raising flour
1 egg beaten
300ml buttermilk
(Make your own recipe below)
50ml double cream
50ml maple syrup
1 vanilla pod seeds scraped out
Tiny pinch of sea salt
Oil for cooking
1 tin canned pears in syrup
1 handful chopped walnuts
I help mum preserve some of our home grown pears for use over winter, all we did was peel and poach the pears in half sugar and half water syrup, then in to hot sterilised mason or kilner jars and in to the larder for storing.
Preserved Pears Home Grown and Made
In a large bowl place the flour and salt add the buttermilk and beaten egg and whisk until you have a smooth batter then add the vanilla and leave to rest for half an hour if you can.
Heat a skillet to a medium high heat and place the pears in the pan along with 50ml of the cans syrup, bubble away and caramel use the pears, remove from the pan and throw in the walnuts and toss in the reduced pear syrup glaze and turn out on to a plate and reserve to one side.
Now to make your pancakes, heat your skillet medium high and brush over a little oil or if your skillet is as seasoned as my mums you won't need to, pour a ladle of your pancake batter in to the center of your pan and leave to cook for a minute or so until you have lots of air bubbles in the batter this is when your pancake is ready to be turned, not before!
Flip you pancake and cook for another minute or so and turn out on to a warm plate and cover with a tea towel while you cook the rest of the batch. Serve topped with your caramelised pears and candid walnuts and enjoy family style with extra maple and pear syrups.
To make Buttermilk
Add two tablespoons of lemon juice or white wine vinegar to 500ml of milk and leave to one side for quarter of an hour, Ta-daaaaa quick and easy buttermilk, you can make this with a culture too over night.
