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Dairy Council

Breakfast + Brunch

Buttermilk pancakes with spiced pears & apple butter

By Paula McIntyre
Serves 4
By Paula McIntyre


3 eggs

200ml Northern Ireland buttermilk

1 tbsp golden syrup

300g soda flour

1 tbsp castor sugar

2 apples, peeled cored and diced

4 ripe pears

1 lemon (juice)

50g Northern Ireland butter

50g Demerara sugar

1 tsp mixed spice

½ tsp ground ginger

½ tsp cinnamon

1 bramley apple, peeled, cored and chopped

50g castor sugar

100g Northern Ireland soft butter

Serves 4


Whisk the eggs, buttermilk and syrup together.

Mix in to the soda flour and sugar. Add the apples and set aside for 15 minutes.

Rub a frying pan or griddle with a little oil and drop spoonfuls of the pancake mixture.

When the surface bubbles, flip over. Repeat with the remaining batter and cool on wire racks or eat immediately.

For the spiced pears, peel, quarter and core the pears and toss in the lemon juice.

Heat the butter and sugar until the sugar starts to melt.

Add the pears and cook for five minutes.

Add the spices and cook for 1 minute.

For the apple butter, cook the apple and sugar until soft. Blend to a smooth puree and cool.

Whisk the butter and apple mixture together and chill.

Spoon some warm pears on to the pancakes and top with a small scoop of the butter.