Whole Grain Pancakes with Pears and Yogurt

Ingredients

• 0.5 pcs pear (medium-sized, any variety like Bartlett or Anjou)

Instructions

1. 1

   Wash and prepare the pear

   • Rinse the pear thoroughly under cold running water.
   • Pat it dry with a clean kitchen towel or paper towel.
2. 2

   Slice the pear

   • Place the pear on a cutting board.
   • Using a sharp knife, carefully cut the pear in half lengthwise.
   • If you like, use a small spoon or a melon baller to scoop out the core and seeds from the half you are using.
   • Cut the pear half into thin or thick wedges, according to your preference.
3. 3

   Serve immediately

   • Arrange the pear slices on a small plate.
   • Serve right away to enjoy them while they are crisp and fresh.

Ingredients

• 4 pcs large egg whites (from large eggs)
• 1 tsp unsalted butter
• 1 tbsp water
• 1 tbsp fresh parsley (finely chopped)
• 1 tsp fresh chives (finely chopped)
• 0.125 tsp black pepper (freshly ground)
• 0.125 tsp onion powder (ensure it's salt-free)
• 0.125 tsp garlic powder (ensure it's salt-free)

Instructions

1. 1

   Prepare the egg white mixture

   • In a small bowl, add the 4 egg whites and 1 tbsp of water.
   • Add the black pepper, onion powder, and garlic powder.
   • Whisk vigorously with a fork or whisk until the mixture is frothy and uniform, about 30-45 seconds.
2. 2

   Scramble the egg whites

   • Place a small non-stick skillet over medium-low heat.
   • Add 1 tsp of unsalted butter and let it melt to coat the pan.
   • Pour the whisked egg whites into the skillet.
   • Let them cook undisturbed for about 30 seconds, until the edges begin to set.
   • Using a rubber spatula, gently push the eggs from the edges toward the center, creating soft curds.
3. 3

   Finish and serve

   • Continue to gently push and fold the eggs until they are mostly set but still slightly moist. This should take about 1-2 minutes.
   • Remove the skillet from the heat. Stir in the chopped fresh parsley and chives.
   • Immediately transfer to a plate to prevent overcooking.