Pear and Buckwheat Pancakes with Honey Butter
Ingredients
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1 cup buckwheat flour
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1 cup plain flour
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3 tbsp sugar
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2 tsp baking powder
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3/4 tsp Sea salt
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2 tbsp Buttermelted and cooled slightly
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280 ml whole milk
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1 Egg
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2 medium pearsripe but firm
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120 g Butter
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1/2 cup honey
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Directions
Sift the dry ingredients into a bowl, adding at the end any grainy bits that wouldn’t go through the sieve. Whisk the melted butter, milk and egg until thoroughly combined. Peel and grate the pears, using the side of the grater with the big holes. Add the grated pear and any pear juice to the milk mixture. Using a spatula, gently fold the wet ingredients into the dry ones. The batter is best if used immediately. However, you can leave it overnight in the fridge, but you will probably have to thin it a little with some milk.
To make the honey butter melt the butter and honey together in a small saucepan and cook until boiling, emulsified and slightly thickened – takes about 2-3 minutes. Pour the honey butter into a jug and leave it in a warm place near the stove.
Heat a good non-stick frying pan and rub generously with butter. Dollop 1/4 cup (large spoonful) mounds of batter onto the pan, 2-3 at a time. Once bubbles have started to form on the top side of the pancakes, flip them over and cook until the bottom is golden brown. Wipe the pan before buttering and griddling the next batch. Make sure the pan doesn’t get too hot or your pancakes will cook too fast on the outside.
Serve the pancakes fresh and hot, drizzled with the honey butter. Recipe and image compliments of www.foodytwoshoes.com
Ingredients
| 1 cup buckwheat flour | |
| 1 cup plain flour | |
| 3 tbsp sugar | |
| 2 tsp baking powder | |
| 3/4 tsp Sea salt | |
| 2 tbsp Butter | |
| 280 ml whole milk | |
| 1 Egg | |
| 2 medium pears | |
| 120 g Butter | |
| 1/2 cup honey | |
