Pear fritters with raspberry rose syrup

These sweet and indulgent pear fritters with raspberry rose syrup are easy to prepare and simply divine. The perfect sweet treat for breakfast, morning, or afternoon tea!

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Pear fritters with raspberry rose syrup
  • 200 gram bottle pancake shake mixture (see tip)
  • 1/4 cup (60ml) vegetable oil
  • 2 medium firm pears (460g), peeled, cored, sliced thickly
  • 2 tablespoon fresh raspberries
  • 1/3 cup (115g) honey
  • 1 teaspoon rosewater
  • 1/3 cup (95g) greek-style yoghurt
  • 2 tablespoon coarsely chopped raw pistachios
  • fresh raspberries, extra, to serve


Pear fritters with raspberry rose syrup
  • 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.