Prep Time: 5 mins
Cooking Time: 25 mins
Serves: 7 pancakes
- 170g (1 1/4 cups) all-purpose flour
- 30g (2 tablespoons) white granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 to 1 teaspoon ground cinnamon (depending on your taste)
- 240ml (1 cup) milk
- 1 large egg
- 1 pear (about 185g | 6.5 oz), coarsely grated
- sunflower oil / cooking spray / butter for greasing the pan
- Greek yogurt
- plum jam
- sliced pear
- In a small bowl whisk together the flour, sugar, baking powder, salt and cinnamon; set aside. In a medium bowl whisk together milk and egg. Gently whisk in dry ingredients, then fold in the shredded pear.
- Spray or brush a large non-stick pan with oil and heat over medium heat. Pour about 1/3 cup batter in the pan and cook for a few minutes, until the surface of the pancake is bubbly and a few bubbles have burst. Flip carefully with a thin spatula and cook for another two minutes or so (once you lift the pancake, it should be golden brown).
- Transfer pancake to a platter or baking sheet and loosely cover with aluminium foil to keep warm. Continue with the rest of the batter, add more oil to the pan if needed.
- Serve pancakes with a dollop of Greek yogurt, some honey and plum jam (optional).
For a bigger batch of pancakes, it is advised that you keep them warm in the oven. Set the oven to about 100°C (210°F) and have a baking sheet ready to put the pancakes on. But still work quickly, because the oven will dry out the pancakes if you leave them in for too long. Or, if you’re like me, just eat them cold.
If you like spicier pancakes, add a dash of ground nutmeg or allspice to the batter.
Recipe Credit: Sugar Salted