NZ Woman's Weekly

Oat hot cakes with maple pears & almonds

Oat hot cakes with maple pears & almonds
  • Courses

    Breakfast

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.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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