Makes: 6 Large Pancakes
4 Tablespoons of Sugar
2 Cups of Self-Raising Flour (Sifted)
1 Cup of Milk (Add additional milk for preferred consistency)
Dash of Vanilla
Pears (Bosc Brown Preferred)
2 Heaped Teaspoons of Henry Langdon Jasmine Tea
1:1 Ratio / Henry Langdon Jasmine Tea Infused Water and Sugar
Start by cutting the pears into quarters and placing them into a pot with water and 2 teaspoons of Henry Langdon Jasmine Tea (use metal tea infusers for ease). Bring to simmer and heat until pears are stewed or soft to your preference.
Drain the pears and remove any excess Henry Langdon Jasmine Loose Tea from the water. Put one cup of infused water back into a pot and add one cup of sugar. Bring to simmer and boil until sugar has dissolved. Once dissolved, take off the heat to cool.
Add the self-raising flour, milk, eggs, sugar and vanilla into a bowl and combine with a whisk. Add some diced infused stewed pears into the pancake batter for extra flavour. Cook the pancakes and garnish with infused stewed pears, simple syrup, and raspberries for extra flavour and colour. Enjoy!