← Back to Search Results
Pear and Buckwheat Pancakes

Photo by: Quentin Bacon
Comments: 0
 

Recipe

Fragrant ripe pears and rich honey butter are a great match for the dark, earthy flavors of buckwheat flour in these pancakes--imagine a plate of traditional blini but bigger, heartier, and laden with fruit. Choose a honey with a sweet, mild flavor, such as acacia or orange-blossom. And make sure that your pears are juicy and ripe, but not so soft that they fall apart when you grate them. If you don't have whole-grain pastry flour, use all-purpose flour instead. The pancakes won't have quite the pillowy texture they would with pastry flour, but they'll have the same delicious flavor.

Yield: Makes about 12 pancakes

Ingredients

  • Butter for the pan

Dry mix:

  • 1 cup buckwheat flour
  • 1 cup whole-grain pastry flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt

Wet mix:

  • 2 tablespoons unsalted butter, melted and cooled slightly
  • ¼ cups whole milk
  • 1 egg
  • 2 medium pears, ripe but firm

Finish:

  • 4 ounces (1 stick) unsalted butter
  • ½ cup honey

Directions

1. Sift the dry ingredients into a large mixing bowl, pouring back into the bowl any bits of grains or other ingredients that may remain in the sifter.

2. Whisk the melted butter, milk, and egg until thoroughly combined.

3. Peel the pears. Using the large holes on a box grater, grate the whole peeled pears into the milk mixture; the pear juice should fall into the milk along with the grated pears.

4. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. For tender pancakes, it is important that you use a light hand as you gently fold the batter with the spatula. The batter should be slightly thick, with small pieces of pears flecked throughout.

5. Although the batter is best if used immediately, it can sit for about an hour on the counter or overnight in the refrigerator. When you return to the batter it will be very thick and should be thinned, 1 tablespoon at a time, with milk--take great care to not overmix.

6. Meanwhile, melt the butter and honey together in a small saucepan and cook until boiling, emulsified, and slightly thickened 2 to 3 minutes. Pour the honey butter into a serving pitcher and set it in a warm place near the stove.

7. Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter; this is the key to crisp, buttery edges, my favorite part of any pancake. Working quickly, dollop ¼-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip it over and cook until the bottom is dark golden-brown, about 5 minutes total.

8. Wipe the pan with a cloth before griddling the next batch. Rub the pan with butter and continue with the rest of the batter. If the pan is too hot or not hot enough, adjust the flame accordingly to keep results consistent.

9. Serve the pancakes hot, straight from the skillet, with the pitcher of honey butter, encouraging your guests to pour liberally.


© 2010 Kim Boyce
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 pancake and includes 1 tablespoons of butter for the pan.

250kcal (12%)
65mg (7%)
1mg (2%)
97mcg RAE (3%)
128mg
31mg
3g
18g
2g
36g
46mg (15%)
238mg (10%)
7g (35%)
12g (18%)
2mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-provence-cookbook The Provence Cookbook
by Patricia Wells
living-raw-food Living Raw Food
by Sarma Melngailis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
mom-a-licious Mom-a-Licious
by Domenica Catelli
desserts-4-today Desserts 4 Today
by Abby Dodge
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?