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Coffee hotcakes with poached pear
Coffee hotcakes with poached pear
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Versatile coffee hotcakes: perfect for breakfast or dessert, or why not both?
Ingredients:
  • 200g self-raising flour
  • 1.25 gm bicarbonate of soda
  • 4.00 gm baking powder
  • 20.00 gm caster sugar
  • 1 egg, separated
  • 200g Greek-style yoghurt, plus extra to serve
  • 200ml milk
  • 20g unsalted butter, melted, plus extra to brush
  • 40.00 ml coffee and chicory essence*
  • Icing sugar, to dust
  • 100g caster sugar
  • 1 cinnamon stick
  • 2-3 beurre bosc pears
  • 1/2 lemon
Instructions:
  • In a pan, combine 3 cups (750ml) of water with sugar and cinnamon for the pears.
  • 1. Dissolve sugar over low heat, then simmer on medium-low for 5 minutes. Peel pears, rub with lemon, and place in syrup. Simmer for 15 minutes until tender (timing varies by ripeness). Cool in syrup.
  • Combine the flour, soda, baking powder, and sugar in a bowl. In another bowl, mix the egg yolk, yogurt, milk, and melted butter until smooth.
  • Mix the dry ingredients and coffee essence until well combined. In a separate bowl, whisk the egg white until soft peaks form, then gently fold it into the batter.
  • 1. Grease a non-stick frypan with melted butter and heat over medium-high heat. Spoon tablespoons of batter onto the pan 2-3cm apart. Cook in batches for 1-2 minutes until golden brown. Flip and cook for another minute until golden on both sides. Keep warm in a low oven on a foil-covered baking tray while you make more hotcakes.
  • Plate 2-3 hotcakes per person alongside sliced pear and a dollop of thick Greek yogurt. Dust with icing sugar for a delightful finish.

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