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carob pancakes with roasted pears and whipped carob butter
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SWEETS MALTESE

Carob Pancakes with Roasted Pears and Whipped Carob Butter

By Stephen La Rosa

Fluffy buttermilk pancakes made with a Maltese pantry staple called carob, topped with slow-roasted pears and a whipped carob syrup butter. A proper weekend breakfast, not a quick one.

Carob Pancakes with Roasted Pears and Whipped Carob Butter
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Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Servings 4
Difficulty
Ingredients

Pancake Dry Mix

  • 160 g all-purpose flour
  • 80 g carob flour or all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp granulated sugar

Pancake Wet Mix

  • 2 eggs
  • 570 g buttermilk
  • 50 g butter melted

Roasted Pears

  • 2 pears split in half lengthways
  • olive oil, salt and carob syrup to taste

Whipped Carob Butter

  • 150 g unsalted butter room temperature
  • 100 g carob syrup
Instructions

For the Garnishes

  • Coat the halved pears with olive oil and a light sprinkling of salt. Lay them face down in a heatproof pan or baking dish lined with baking paper, and drizzle lightly with carob syrup.
  • Roast at 150°C for 45 minutes to 1 hour, depending on ripeness. Firmer pears take a little longer.
  • For the whipped butter, combine room-temperature butter with the carob syrup using an electric whisk (or elbow grease). Whip until noticeably lighter in colour and texture, 3-4 minutes.

For the Pancakes

  • Sift the dry mix ingredients into a mixing bowl.
  • Separate the eggs, whites into one large bowl, yolks into another with room to add the buttermilk.
  • Whisk the egg whites to stiff peaks.
  • Combine the buttermilk with the egg yolks and melted butter, then fold this into the dry mixture. Fold in the whipped egg whites until the batter just comes together, don't overwork it.
  • Heat a non-stick pan over medium heat with a small knob of butter. Add batter in scoops of about 3 heaped tablespoons per pancake, without crowding the pan.
  • Once bubbles start forming on the surface, flip and cook until browned on both sides. Hold finished pancakes on a tray in a low oven while you work through the batch.
  • Serve with a drizzle of carob syrup.
Equipment
  • Mixing Bowl
  • Whisk
  • Non-Stick Pan
  • Baking Dish
  • Sieve
Recipe Notes
Carob flour can be swapped 1:1 for more all-purpose flour if you can't get hold of it, though you'll lose the flavour that makes these different from a standard buttermilk pancake. Roasted pears and whipped butter both hold well in the fridge overnight if you want to prep ahead.
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From the Chef

Carob syrup is one of those Maltese ingredients that deserves a bigger audience, deep, almost molasses-like sweetness with none of chocolate’s bitterness. Working it into the pancake batter itself, not just the syrup on top, means the flavour runs all the way through instead of sitting only on the surface. The roasted pears and whipped butter can both be made a day ahead, which turns this from a project into an easy Sunday assembly.

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