1 c Buckwheat Flour1/2 c Whole Wheat Pastry Flour1/2 c Unbleached All Purpose Flour3 tbsp Turbinado Sugar2 tsp Baking Powder1/2 tsp Penzey’s Baking Spice Blend (Sara says you could use cardamom, cinnamon or nutmeg instead)3/4 tsp Sea Salt2 Tbsp. Unsalted Butter, melted and cooled slightly1 Cup Buttermilk1/2 Cup Milk1 Large Egg2 Firm Pears (like Bosc and Comice)1/2 Cup Honey
2 oz. (1/2 stick) Unsalted Butter
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 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 (if you let it sit for a bit, it will thicken, thin it with milk 1 tbsp at a time to your desired consistency). Melt the honey and 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.
From the very cool blog Sprouted Kitchen (great photos!)
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This recipe was most recently featured in
Boston Organics Newsletter No. 11 of 2011.