Ingredients
Method
1.Make pancake batter according to bottle instructions. Pour into a small bowl.
2.Heat 1 tablespoon of the oil in a large frying pan over medium heat.
3.Add pear slices to the pancake batter. Cook coated pear slices, in batches, adding more oil in between, for 2 minutes each side or until golden. Drain on kitchen paper.
4.Place raspberries, honey and rosewater in a small bowl; mash with a fork to combine and crush.
5.Divide fritters among bowls. Top with yoghurt and raspberry rose syrup. Sprinkle with pistachios.
We used a bottled pancake mixture designed to be mixed and shaken in the bottle. Any leftover pancake batter can be stored in the fridge and used the following day.
Note
