Pear Pancakes

Weekend breakfasts have gotten a lot more exciting lately.

Generally speaking, I have a narrow breakfast repertoire.  On weekdays, it’s either toast and an egg, or yogurt.  I don’t need variety.  I’m boring and set in my ways I like it that way. I just want a simple, sustaining breakfast that can be made and eaten in approximately five minutes, while on full auto-pilot.

A long, leisurely weekend breakfast, on the other hand, is a pleasure to be savored.  Ahhh…jammies, slippers, a giant mug  of black coffee.  Still, I’m happy with the same-ole same-ole, week after contented week.  Scrambled eggs, bacon, bagels, sometimes pancakes.  It works.  It makes me happy.

But things aren’t so quiet in the mornings now, what with Sasha around.  Is there anything sillier than a kitten in the throes of his morning crazies?

He’s underfoot, and then he’s gone.  He’s climbing like a mountain goat, and making wild, miscalculated leaps into space.  I burn the bagels while I stalk him with the camera, giggling and heedless of the smoke coming from the toaster.

Then, as if weekend breakfast time wasn’t already shook up enough, along came Kim Boyce’s cookbook, Good to the Grain, with the recipe for Pear and Buckwheat Pancakes.  The pleasant routine went straight out the window, and I was buying pears a week in advance, checking the cupboard for buckwheat flour, and stirring up honey butter, all in anticipation of a Sunday breakfast nonpareil.

These pancakes are well worth leaving the beaten path for.  They are dense, nutty, moist, fruity, and utterly satisfying.  Even better, they aren’t much more time consuming to make than regular pancakes.  I made the honey butter and combined the dry ingredients the night before, to streamline the process.  If you like maple syrup on your pancakes, you could skip the honey butter altogether and be perfectly happy.

The original recipe, like all of the recipes in this book,  is really perfect as-is.  I increased the milk because I like pancake batter that is a little thinner.

Pear and Buckwheat Pancakes

(adapted very slightly from Good to the Grain by Kim Boyce)

Butter for the pan

Dry mix:
1 cup buckwheat flour
1 cup whole-grain pastry flour
3 tbsp sugar
2 tsp baking powder
3/4 tsp kosher salt

Wet Mix:
2 tbsp butter, melted and cooled slightly
1 1/4 cup+ 2 tbsp whole milk
1 egg
2 medium pears, ripe but firm

4 oz. (1 stick) butter
1/2 cup honey

Stir the dry ingredients together in a large mixing bowl.

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

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.

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 pear flecked throughout.

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 not to overmix.

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

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed on the pan. Rube the pan generously with butter; this is the key to crisp, buttery edges, my favorite part of any pancake. Working quickly, dollop 1/4-cup mounds of batter on to the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancakes, flip it over and cook until the bottom is dark golden-brown, about 5 minutes total.

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.

Serve the pancakes hot, straight from the skillet, with the pitcher of honey butter.

Makes about 12 pancakes


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13 thoughts on “Pear Pancakes

    1. The Rowdy Chowgirl Post author

      Anna–yes, the pear definitely adds an unexpected flavor to the pancakes–quite delicious, though! And I’m afraid Sasha would be getting a big head from all of the compliments, if only cats could read blogs!

  1. Amber

    That is perhaps the silliest, cutest cat ever! (Except, of course, for mine.) Cats and pear pancakes?–I’m not sure which is more thrilling! :)

  2. Cristina

    These pear pancakes must have a great texture with the flours used in it. What a great idea to grate the pears rather than dicing them and capturing its juices. Mmm – I wonder if apples would work with this recipe too… Luv this recipe!

  3. Monet

    I use to order buckwheat pancakes at this amazing vegan restaurant every Friday morning. I stopped when we moved, but I still miss those delicious flapjacks. I’m going to give your recipe a try this weekend (I only wish I could produce a sweet kitten to play in my kitchen while I cooked!) Thank you for sharing your tasty treat with me. I hope you had a great day…may tomorrow be even better!

  4. Pam

    I am fairly new to your blog and am enjoying it so much. What perfect timing this post is. . . .I got GOOD TO THE GRAIN for Christmas along with a gift card to King Arthur. Tonight when I got home my King Arthur order was on the porch, and your post was waiting to be read! I ordered Kamut and Spelt from KA as I could not find them at my local Co-Op. Your pancakes look delicious!

  5. Tami

    Yum! I prefer a buckwheat version of pancakes, but the pear amps it up beautifully. I’m waiting for that book as we speak. I can see it was a good decision. Congrats on the new edition. What fun a a kitten is!

  6. Victoria

    That kitten is great! Our cats are still like that and they are going on two years old. As they get older, they get less clumsy and more clever and devise all sorts of schemes to make life interesting. As for the pancakes, I have all of these ingredients at the ready and I think this weekend I will make these. I rarely eat pancakes but I can make an exception for these.

  7. Natalie

    Wow, these pancakes look really good. I developed something of a taste for pancakes with sausage or bacon with maple syrup while we were in the US. At first it seemed odd putting syrup with meat but then I thought “you can get maple cured bacon, so why not skip the cured part and syrup it instead”. It is probably the reason my jeans don’t fit!

    Great post as always.

    1. The Rowdy Chowgirl Post author

      Interesting, Natalie. What would you typically put on pancakes rather than maple syrup? Or would you not have pancakes at home? I don’t actually like maple syrup, which makes me very unusual for an American, I guess. I usually have jam on my pancakes.


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