Sarah Graham’s Teacup Pancakes with Quick Pear Jam
Sarah Graham's Teacup Pancakes with Quick Pear Jam
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.
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.