Pear and Buckwheat Pancakes Recipe

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Pear and Buckwheat Pancakes
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Ingredients
11
Count
Nutrition
480
Calories
Total time
20
Minutes
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Ingredients:

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 over mix.
  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 1/4-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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 479.95 Kcal (2009 kJ)
Calories from fat 184.29 Kcal
% Daily Value*
Total Fat 20.48g 32%
Cholesterol 78.3mg 26%
Sodium 287.8mg 12%
Potassium 399.05mg 8%
Total Carbs 74.97g 25%
Sugars 57.46g 230%
Dietary Fiber 3.81g 15%
Protein 4.1g 8%
Vitamin C 2.7mg 4%
Vitamin A 0.2mg 8%
Iron 1.1mg 6%
Calcium 109.7mg 11%
Amount Per 100 g
Calories 246.92 Kcal (1034 kJ)
Calories from fat 94.81 Kcal
% Daily Value*
Total Fat 10.53g 32%
Cholesterol 40.28mg 26%
Sodium 148.07mg 12%
Potassium 205.3mg 8%
Total Carbs 38.57g 25%
Sugars 29.56g 230%
Dietary Fiber 1.96g 15%
Protein 2.11g 8%
Vitamin C 1.4mg 4%
Vitamin A 0.1mg 8%
Iron 0.6mg 6%
Calcium 56.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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