- Eggs – 2 pcs
- Baking soda – 1/2 teaspoon
- Baking powder – 1 teaspoon
- Salt – 1 pinch
- Sugar – 2 table spoons
- Dahi/buttermilk/plain yogurt – 1 l
- Flour – apr 150 g
For Pear’s sauce.
- Pear, chopped in desired shape – 1 pc
- Brown sugar – 3 tbs
- Butter – 1 tbs
Beat eggs with sugar, salt, baking soda and baking powder till light foam. Mix in Dahi or Buttermilk or Plain Yogurt, add flour enough to form batter.
Heat up pan/ pans. There are two options: healthy and tasty. For the first option pan fry pan cakes over a dry pan. For the second option, add oil and het it up. In both cases assemble one table spoon of batter over the pan’s surface. Wait till the dry/brownish edges, than flip it over, keep apr 40 seconds more. Take it out.
3. Caramel Pear Sauce
Put your pears in a pot, add brown sugar (if you do not have brown, sub with regular), butter and water enough to dissolve the sugar. Put over the high heat, bring to boil and keep boiling, stirring occasionally. (do not stir the caramel often; other way, it’ll crystallize). Take away from heat when the sauce’ll get thick consistency.
Plate the mini pan cakes, top with pears and sauce.