Method:
Crack and separate the egg.
Place the yolk in the mixing bowl, and the white in another bowl.
Whisk the egg white until light and fluffy
To the egg yolk, add the milk, cinnamon and flour. Mix until you form a smooth batter.
Finely dice the pear, then add raspberries and pear to the batter.
Gently fold in 3 heaps tablespoons of the fluffy egg white into the batter
Heat the frying pan over a medium heat with a little spray oil to stop sticking
Spoon into the frying pan the batter to make 2 pancakes.
Cook until lightly brown on one side, then flip and cook the other side. Check the centre with a knife to ensure it is cooked all the way through the centre.
Serve with a dollop of yoghurt and drizzle with honey or maple syrup.
Enjoy!
