Peel and core the pears, chop into cubes then sauté them in a non-stick pan for a few moments. Drain any excess liquid.
Whisk the flour, sugar, oil and baking powder. Fold in the lemon and hournge zest, yoghurt, pears and Grana Padano.
Pour the batter into the madeleine cases and bake at 170° C for about 12 minutes until well risen.
30 min
