200 gm (11/3 cups) self-raising flour, sieved 25 gm pure icing sugar, sieved2 eggs, separated310 ml (11/4 cups) buttermilk1 tbsp vegetable oil20 gm butterWhipped cream, to serve Pear jam3 small ripe pears, cored, coarsely chopped 110 gm (½ cup) caster sugarJuice of 1 lemon2 cardamom pods, cracked1 vanilla bean, split and seeds
For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir
until sugar dissolves. Reduce heat to low and simmer until pears are tender and mixture
thickens (15-20 minutes).
Meanwhile, combine flour and icing sugar in a bowl. Whisk together yolks and buttermilk in a separate bowl, then whisk into flour mixture. Whisk eggwhites in a separate bowl until soft peaks form, then fold into batter.
Brush a large frying pan over medium heat with oil, add a dot of butter, then drop tablespoonfuls of
batter into pan and cook until bubbles form on tops and bases are golden (2-3 minutes). Turn over and cook
until golden (1-2 minutes). Keep warm and repeat with remaining oil, butter and batter. Serve with jam and