As a self-confessed mag hag, I love this time of month when the new issues of glorious food magazines are released. The July issue of delicious is a prime example of 'Ooh, look at that recipe!', and it's already chock-full of my little post-it page tabs on things I want to make.
The first thing I made were these pear pancakes, inspired by Belinda Jeffery's apple and pear pikelets that appear in the magazine. As luck would have it, I received some gluten-free Vitarium products to try* and they included a wonderful pancake mix. So, all I did was slice up a pear, prepare the pancake batter, poured the batter over the pear, and voila! light, fluffy, gluten-free breakfast.
200g Vitarium gluten-free Pancake Mix
1 pear, thinly sliced
1. Whisk the pancake mix with the milk until a smooth batter forms.
2. Melt the butter in a non-stick frypan, then add 2 or so pear slices (leave room for the pancake batter around the pears). Cook for 1 minute on each side, until lightly golden in colour.
3. Spoon 1-2 large tablespoons of pancake batter over each pear slice and smooth it out so the batter forms a circle around the pear.
4. Cook for about 2 minutes until the underside is golden, then carefully turn the pancake over (with a thin, slotted spoon, if available), and cook the other side for 2 minutes. Remove to a plate and cook the remaining pancakes and pear slices, adding more butter to the pan if necessary.
5. Optionally, sprinkle the pancakes with sugar before serving.
* Many thanks to Genevieve from Haystac for the Vitarium gluten-free goodies. Vitarium are also having a 'bake-off'. See their website for details.
Ingredients: The Vitarium gluten-free pancake mix produced really great pancakes (there is no wheat flour in it). I used a beurre bosc pear that didn't disintegrate when cooked.
The pancakes were not overly sweet, so a sprinkle of sugar only makes it better!
Fabulous for breakfast, or afternoon tea.