• 25 g (1 oz) unsalted butter, melted
  • 25 g (1 oz) self-raising flour
  • 25 g (1 oz) wholemeal self-raising flour
  • 15 g (½ oz) oatmeal
  • ½ tablespoon caster sugar
  • 1 egg, lightly beaten
  • 150 ml (¼ pint) buttermilk
  • milk, for thinning (optional)
  • vegetable oil, for brushing
  • 3 pears, peeled, cored and chopped
  • pinch of cinnamon
  • 1 tablespoon water

Mix together the butter, flours, oatmeal, sugar, egg and buttermilk to make a smooth batter, adding a little extra milk if the mixture looks very thick.

Brush a nonstick frying pan with a little oil and heat. Add a ladleful of batter to the pan and cook for 2 minutes on each side until golden. Remove the pancake from the pan and keep warm. Repeat with the remaining batter mixture to make 6 small pancakes in total.

Meanwhile, put the pears and cinnamon in a small saucepan with the water. Cover and cook gently for 2–3 minutes until just tender. Serve the pancakes with the cooked pears.

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