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Peanut butter pikelets with jiffy-poached pears

Arabella Forge

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Peanut butter pikelets with poached pear.
Peanut butter pikelets with poached pear.Eddie Jim

Peanut butter is a sticky, delicious-tasting binding agent that works brilliantly for gluten free pancakes and slices.

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Ingredients

For pears:

  • 2 pears, cut in half, peeled and cored

  • 1 tablespoon honey, plus extra for serving

  • 1 stick cinnamon

  • 1 star anise

For pikelets:

  • 5 eggs, separated

  • 2 generous tablespoons peanut butter

  • 2 large ripe bananas, mashed

  • ¼ teaspoon gluten-free baking powder (check ingredients as some baking powders include wheat starch.)

  • ¼ teaspoon vanilla essence

  • 3 drops stevia liquid (optional)

  • 1 teaspoon honey (optional)

  • coconut oil and butter for frying

Method

  1. 1. Place pears in a saucepan, add the honey and spices and cover with water. Bring to a boil, then reduce to a simmer. Cook pears partially covered for 20-30 minutes. They should be soft, but not disintegrated.

    2. To make the pikelets - whisk egg whites until stiff peaks form. Add remaining ingredients. Mix well. Place a large fry pan on a medium heat and add equal quantities of butter and coconut oil to the pan. Pour spoonfuls of the mixture onto the pan and flip as each pikelet turns a light brown colour.

    3. Serve pikelets immediately topped with poached pears, cream and a drizzle of honey.

     

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