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Crumpets & pear syrup

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Recipe Ingredients

  • 3 ripe Packham or Forelle pears, cored and thinly sliced
  •  cup apple cider
  •  tsp blend of cinnamon, nutmeg, ground ginger and allspice
  • ¾ cup quick-cooking oats
  • ¾ cup cake flour
  • ½ cup whole-wheat flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 1¾ cups low-fat buttermilk
  • 2 large eggs, beaten
  • 2 tbsp vegetable oil, plus additional for pan

Recipe Directions

  1. In a four-litre pot, heat pears, cider and spices to boiling on medium high. Reduce heat; simmer for 30 minutes or until very tender, stirring.
  2. In a bowl, mix oats, flours, sugar, baking powder, bicarbonate of soda and salt. Whisk in buttermilk, eggs and oil.
  3. Brush a 30cm nonstick frying pan with oil, and heat on medium for one minute. Working in batches, pour batter into pan (¼ cupful per crumpet). Cook for two minutes or until bottoms are golden (edges will look dry). Turn over and cook for two minutes or until bottoms are golden. Transfer to a warm platter. Repeat, with more oil if needed.
  4. Serve with pear syrup.

EACH SERVING About 1 932kJ,14g protein, 72g carbohydrate, 15g total fat (2g saturated), 8g fibre, 110mg cholesterol, 590mg sodium.

Each Serving:

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