Method

• 1.
  For the pears, place 3 cups (750ml) of water in a pan with sugar and cinnamon.
• 2.
  Stir over low heat until sugar dissolves, then turn heat to medium-low and simmer for 5 minutes. Peel the pears and rub exposed fl esh with the cut lemon. Place the pears in syrup and simmer for 15 minutes or until cooked through (this will depend on ripeness of the pears). Allow to cool in the liquid.
• 3.
  Sift the flour, soda and baking powder into a bowl and stir in the sugar. In a separate bowl, beat together the egg yolk, yoghurt, milk and melted butter.

• 4.
  Beat in the dry ingredients and coffee essence. Place the eggwhite in a separate bowl and whisk until soft peaks form. Fold into the batter.
• 5.
  Brush a non-stick frypan with melted butter and place over medium-high heat. Drop tablespoons of mixture in the pan 2-3cm apart and cook in batches for1-2 minutes until golden. Flip over and cook for a further minute until golden on other side. Transfer to a baking tray loosely covered with foil, and keep warm in a low oven while you make the remaining hotcakes.
• 6.
  Serve 2-3 hotcakes per person with some sliced pear and thick Greek yoghurt. Dust with some icing sugar.