NZ Woman's Weekly

Oat hot cakes with maple pears & almonds

  • Courses


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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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