BUTTERMILK PANCAKES WITH GOLDEN PEARS 1 cup self-raising flour 1 cup buttermilk 1/4 cup skim milk 1 egg white GOLDEN PEARS 4 corella pears (665g), peeled and halved 1/4 cup golden syrup 1 cup water 1 tablespoon lemon juice 3 teaspoons cornstarch (cornflour) 1 tablespoon water, extra Sift flour into large bowl; gradually stir in combined milks to make a smooth batter. Beat egg white until soft peaks form; fold lightly into batter.

Pour 1/2 cup batter mixture into heated large nonstick frying pan. When bubbles appear, turn pancake; cook until lightly browned underneath. Remove from pan; keep warm. Repeat with remaining batter. Serve pancakes with pears and syrup.

GOLDEN PEARS: Place pears into medium saucepan with golden syrup, the water and juice. Bring to boil; simmer, uncovered, until pears are just tender. Remove pears from syrup; reserve syrup. Stir blended cornstarch and the extra water into reserved syrup; stir over heat until mixture boils and thickens.

Serves 4.

Per serving: 1.9g fat; 329 calories.

STORE: Cook recipe just before serving.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks