First posted: Feb 28, 2016

Teacup Pancakes with Quick Pear Jam from ‘smitten.’


HAPPY PANCAKE DAY! Did you know that Shrove Tuesday was originally called Shriven Tuesday (the day before Lent in the Catholic calendar), and as people headed into Lent they used up all the ‘luxury’ ingredients in the house, which were usually eggs and milk, so they made pancakes. Whatever your story, let’s celebrate family, friends, food and faith.

This is one of our favourite little weekend brekkie quick-fixes. We make them almost every Saturday and Sunday morning, and Sophie loves them with a dash of maple syrup, a squeeze of lemon juice and a sprinkle of sugar – no variations allowed! The ingredients are measured out using nothing more than a teacup – it’s weekend wonderful and I hope you’ll give it a bash soon.

Also, you should know that the recipe works just as well with oat, spelt or buckwheat flour (or whatever the heck almighty flour you like, just add a dash of baking powder for extra fluffiness). And the pear jam? Just a little something special to restore pleasantness to one’s morning disposition. (Anyone who knows me knows that I need all the extra pleasantness I can muster in the mornings!).



Cooks in:        Serves:Makes about 14 pancakes

  • 1 cup self-raising flour (OR oat, buckwheat or spelt flour with 1/2 tsp baking powder)
  • 1 cup milk (or ½ cup milk and ½ cup ricotta, buttermilk or yoghurt)
  • 1 Tbsp sugar (optional)
  • 1 egg, beaten
  • 1-2 Tbsp butter (or coconut oil)
Quick pear jam
  • 2–3 pears, peeled, cored and chopped
  • 1 Tbsp honey or coconut sugar
  • 1 Tbsp lemon juice
  • 1/4 cup water

What to do

1. Add the pear jam ingredients to a small saucepan and leave to simmer for 15 minutes or until the pears have softened and can be roughly mashed.

2. Meanwhile, add all of the pancake ingredients to a mixing bowl and whisk until you have a smooth batter.

3. Melt ½ Tbsp butter in a good-quality frying pan on the stove over medium heat, and then dollop in the mixture, ¼ cup at a time. You should fit 3–4 pancakes in the pan at a time. Cook for 2–3 minutes or until bubbles start to appear on the surface of the pancakes and the bottoms are golden. Flip and cook for a further 2–3 minutes.

4. Remove the pancakes and set aside on a plate lined with paper towel. Wipe the pan clean with another sheet of paper towel and then repeat the cooking process.

5. Serve the pancakes as soon as they are cooked, with the pear jam, or stewed fruit, Greek yoghurt, poached figs, mascarpone cream … the options are literally endless.

Photo from 'Smitten' by Warren Heath.

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