I am a breakfast addict. I have no shame in eating a bowl of cereal twice, even thrice, in a day. A favourite weekend pastime of mine is going out for breakfast. It feels such a treat, such a leisurely way to start the day. It’s also fun scouting out new breakfast spots in our local area (along the beautiful Dorset coastline).
Recently, I have been scoffing hot fluffy pancakes abundant with fruit and drizzled in sweet, sticky maple syrup. Ahhh. Move over, cereal, pancakes are the ultimate breakfast treat!
This made me long to try my own perfect pancake recipe, and after much testing (and even more tasting!) I have come up with the ultimate recipe: fluffy buttermilk pancakes topped with spiced poached pears, lovingly drizzled with maple syrup.
While the pears are poaching, just breathe in the aromatic deliciousness: the cinnamon, allspice berries, star anise and orange zest gently infusing together in perfect balance, with delicate undertones of vanilla.
Does this sound like breakfast bliss? That’s because it is! Or let’s face it, anytime bliss!
Convinced yet? Good. Now go whip up those pancakes!
- 125g caster sugar
- 1 star anise
- 1 cinnamon stick
- 1 tsp allspice berries
- ¼ tsp vanilla extract
- fine strips of peel from half an orange
- 500ml water
- 2 Bosc or Conference pears
- 150g plain flour
- 3 tbsp caster sugar
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- pinch of salt
- 250ml buttermilk
- 1 egg
- small knob of butter
- Put all of the ingredients in a saucepan large enough to hold the pears. Pour in the water and bring to the boil.
- When the sugar has dissolved, reduce the heat and place the pears in the saucepan. Poach for 9 - 12 minutes until tender.
- Transfer the pears to a separate dish. Continue to simmer the syrup for about 20 - 25 minutes until reduced by half.
- Next, chop the poached pears and place in a separate bowl. Cover the pears with the reduced syrup.
- The pears and syrup can be used straight away to pour over the pancakes; however, if placed overnight in the fridge the flavours infuse, giving an even better taste.
- Mix the flour, caster sugar, baking powder, bicarbonate of soda and pinch of salt together in a large bowl. Make a well in the middle.
- Whisk the buttermilk together with the egg and pour into the well. Mix with a fork (it should be slightly lumpy)
- Heat a pan until hot and then lower the temperature. Place the small knob of butter in the pan until melted, then blob in generous spoonfuls of the pancake mix.
- Cook the pancakes on one side for 2 - 3 minutes then flip over and cook for 2 - 3 minutes on the other side.
- Serve immediately and enjoy!