Breakfast Pikelets With Poached Pears

Top the fluffy buttermilk pikelets with lashings of warm Seville marmalade or anything you please!

The ingredient of Breakfast Pikelets With Poached Pears

• 1 1 3 cups 200g plain flour
• 1 tsp bicarbonate of soda
• 1 4 firmly packed cup 50g brown sugar
• 1 egg plus 1 egg separated
• 1 tsp vanilla extract
• 300ml buttermilk
• 25g unsalted butter melted cooled
• sliced poached pears to serve
• 1 3 cup 115g seville orange marmalade warmed

The Instruction of breakfast pikelets with poached pears

• sift flour and soda into a bowl then stir in sugar place egg and egg yolk in a large bowl with vanilla and buttermilk whisking with a hand whisk to combine add to the dry ingredients and whisk to combine
• whisk the eggwhite and a pinch of salt in the bowl of an electric mixer to soft peaks then fold the eggwhite into the batter
• heat a non stick crepe pan or frypan over medium heat and brush base with a little melted butter using 1 tablespoon of batter for each pikelet add 3 4 spoonfuls to pan and cook for 1 2 minutes until bubbles appear on the surface turn carefully and cook for a further 1 minute or until golden keep warm in a low oven while you cook remaining pancakes brushing pan with more butter in between batches
• divide pancakes among 4 serving plates top with poached pear slices and a scoop of the marmalade and yoghurt ice cream see related recipe drizzle with the warmed marmalade and serve with freshly brewed coffee

Nutritions of Breakfast Pikelets With Poached Pears

fatContent: 432 829 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 72 grams carbohydrates
fibreContent: 35 grams sugar
proteinContent: n a
cholesterolContent: 12 grams protein
sodiumContent: n a

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