← 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

Note from Cookstr's Editors

Nutritional information is based on 12 servings, one pancake per serving, and includes 1 tablespoons of butter for the pan.

 

Nutritional Information

Nutrients per serving (% daily value)

250kcal (12%)
198mg (8%)
36g
2g
12g (18%)
0g
7g (35%)
3g
1g
46mg (15%)
18g
3g
31mg
128mg
97mcg RAE (3%)
1mg (2%)
65mg (7%)
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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
flavor Flavor
by Rocco DiSpirito
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
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
mexican-everyday Mexican Everyday
by Rick Bayless
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucid-food Lucid Food
by Louisa Shafia
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?