Pear + Buckwheat Pancakes

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Yields: 12

Ingredients:

1 Cup Buckwheat Flour
1/2 Cup Whole Wheat Pastry Flour
1/2 Cup Unbleached All Purpose Flour
3 Tbsp. Turbinado Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Spice Blend*
3/4 tsp. Sea Salt
2 Tbsp. Unsalted Butter, melted and cooled slightly
1 Cup Buttermilk
1/2 Cup Milk
1 Large Egg
2 Firm Pears (I used Bosc and Comice)
1/2 Cup Honey
2 oz. (1/2 stick) Unsalted Butter

Instructions:

* I have a baking spice blend from Penzey’s that has some anise in it that I thought was great here – you could use a bit of cardamom, nutmeg or cinnamon as an alternative. Boyce doesn’t mention any spice at all – so up to you.

  • Sift all of the dry ingredients together in a large bowl, making sure everything is evenly distributed.
  • In another bowl, whisk together the egg, buttermilk/milk, and butter until combined. If you don’t have buttermilk, all milk will be just fine.
  • Peel the pears, and grate them in the large holes of a box grater. Add the pears and their juices to the buttermilk mixture.
  • Gently add the wet ingredients into the dry and stir ’til just combined. It should be fairly thick – Boyce recommends letting it sit for a little while, or overnight in the fridge. If you let it rest, you will need to thin it out with milk, 1 Tbsp. at a time. Adjust to your pancake thickness preference.
  • Melt the honey and 2oz. of butter together, and keep warm to pour over the pancakes later.
  • Heat a cast iron pan, or griddle over medium heat. Add batter in 1/4 cup mounds to the pan, once the tops start to bubble, check that the bottoms are golden brown and flip to the other side. Cook about 5 minutes total.
  • Wipe the pan between batches, and rub a little butter in between.

Serve the pancakes hot from the skillet, with a splash of honey butter on top.

Source: https://www.sproutedkitchen.com/home/2011/1/14/pear-buckwheat-pancakes.html