Almond Soufflé Pancakes with cinnamon poached pears and mascarpone

Celebrate Pancake Tuesday—or any day of the week— with these light, fluffy almond pancakes made using our gluten-free Sowan’s Almond Flour, served alongside gently poached pears, creamy mascarpone, and a dusting of icing sugar. Comforting, elegant, and naturally gluten-free, they turn a simple stack of pancakes into something truly special—perfect for a cosy breakfast, relaxed brunch, or a sweet midweek treat.

Makes: 6-8

Ingredients:

For the Poached Pears:

• 2 firm pears, peeled
• 1 cinnamon stick
• 3 tbsp sugar
• water to cover the pears

For the Pancakes:

• 4 large eggs
• 2 tbsp caster sugar
• Pinch of cinnamon
• 60 ml milk or cream
• 100 g Sowan’s almond flour
• 1 tsp gluten-free baking powder
• 1 tsp melted butter, cooled
• dash vanilla

For Frying

• vegetable oil + butter

For serving:

• 2 tbsp mascarpone
• icing sugar to sprinkle (optional)
• homemade honey-peanut butter spread

Method:

1. Poach the pears
   Place the peeled pears in a saucepan with the cinnamon stick, sugar, and enough water to cover. Bring to a gentle simmer, cover, and cook for about 30 minutes, or 20 minutes if the pears are slightly soft.
   Test by inserting a thin skewer—the pears should be tender all the way through. Remove from the liquid and allow to cool. Serve warm or chilled.

2. Prepare the eggs
   Separate the eggs into two clean bowls. Using an electric mixer, whisk the egg whites with 1 tablespoons of caster sugar until stiff peaks form. Ensure the bowl is completely clean and dry so the whites whip properly.

3. Mix the yolks and batter
   In the second bowl, beat the egg yolks with the remaining 1 tablespoons of sugar and the vanilla until pale and fluffy.
   Gradually fold in the milk, then gently fold in the Sowan’s almond flour mixed with the baking powder and cinnamon, mixing only until just combined. Stir in the cooled melted butter.

4. Combine mixtures
   Carefully fold the whipped egg whites into the yolk mixture using a large metal spoon, keeping as much air in the batter as possible.

5. Cook the pancakes
   Heat a large non-stick frying pan over low heat. Add half of the oil and a little butter, swirling to coat the pan, then pour any excess into a small bowl.
   Spoon three portions of batter into the pan. Cover with a lid and cook over medium heat until the pancakes begin to set.
   Remove the lid, flip each pancake, cover again, and cook until golden brown.

6. Serve
   Serve the warm pancakes with the poached pears, a spoonful of mascarpone, and a light dusting of icing sugar.

7. Top Tip:
   Serve these delicious pancakes with a homemade honey–peanut butter spread. Simply mix 4 tbsp peanut butter with 2 tbsp honey, then stir in 1 tbsp hot water until smooth and creamy. Store in a jar in the fridge and enjoy whenever you need a sweet, nutty spread.

Happy Baking!