Serves 10-12 hot cakes
Adding oats to this fluffy pancake batter makes
these more substantial – and healthier. You can use bananas instead of pears if you prefer. This recipe is sure to become a Sunday tradition.
- ¾ cup instant rolled oats
- 1 cup self-raising flour
- 3 tbsp caster sugar
- 1 egg
- 1 cup milk
- 30g butter, plus 2 tbsp melted and cooled
- ½ tsp vanilla paste
- Plain oil
- 2 firm, ripe pears, cored and cut into eighths
- 2 tbsp sliced almonds
- Pinch cinnamon
- ¾ cup maple syrup
- 1 cup ricotta or thick yoghurt
1 In a medium bowl, mix the oats, flour and sugar together.
2 In a separate bowl, whisk egg, milk, melted butter and vanilla together. Combine the wet and dry ingredients until just mixed. Set aside for 10 minutes.
3 Heat a nonstick frying pan and add a tablespoon of the oil. Add large spoonfuls of the mixture to the pan. Cook over a medium heat until bubbles form on the surface, then flip the hot cakes and cook for a further 1-2 minutes until golden on both sides. Repeat with remaining oil and mixture.
4 For the maple pears, heat 30g butter in a frying pan and add sliced pears. Saute for 3-4 minutes until they colour.
5 Add almonds and cook for 2-3 minutes until toasted. Add the cinnamon and maple syrup and simmer mixture for a minute or two until the pears are tender.
6 Serve the hot cakes in stacks with a dollop of ricotta or yoghurt, the hot maple pears and almonds.