Spiced Pear, Buckwheat and Almond Pancakes
Inspired by techniques from America's Test Kitchen.
Nutty buckwheat and almond pancakes warmed through with cinnamon, ginger and cardamom, finished with caramelised pear wedges and toasted almonds.
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Method
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Equipment
- blender
- large bowl
- 2 medium bowls
- whisk
- box grater
- rubber spatula
- nonstick frying pan (30 cm) or griddle
- 60 ml scoop or ladle
- thin wide spatula
- wire rack set in a rimmed baking tray
- paper towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 711 kcal |
| Protein | 18.8 g |
| Carbohydrate | 85.2 g |
| of which sugars | 39.7 g |
| of which free sugars | 21.4 g |
| Fat | 37.1 g |
| of which saturates | 10.6 g |
| Fibre | 13 g |
| Salt | 3.45 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 165 g buckwheat groats
- 115 g almond flour
- 1 tbsp baking powder
- 9 g fine sea salt or table salt about 1½ tsp
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp ground cardamom
- 1 ripe but firm pear, peeled
- 2 large eggs, separated
- 160 ml milk
- 60 ml maple syrup
- 2 tsp vanilla
For cooking
- 28 g unsalted butter, for the pan
Pear topping
- 2 ripe but firm pears
- 28 g unsalted butter
- 2 tbsp maple syrup, plus more to serve
- 1 g fine sea salt or table salt a pinch
- 45 g flaked almonds, toasted
- 1
Warm. Heat the oven to 93°C and set the wire rack in its tray.
- 2
Blend. Blend 165 g buckwheat groats on high speed until as fine as possible, about 1 min, then whisk into a bowl with 113 g almond flour, 1 tbsp baking powder, 1½ tsp fine salt, 1 tsp cinnamon, ¾ tsp ginger and ½ tsp cardamom.
- 3
Grate. Grate the peeled pear into a bowl to make about 180 ml, whisk in the 2 egg yolks, 160 ml milk, 60 ml maple syrup and 2 tsp vanilla, then stir this into the dry mix.
- 4
Fold. Whisk the 2 egg whites by hand until airy with very soft peaks, about 1 min, and fold them into the batter until no streaks remain.
- 5
Cook. Melt 7 g butter in a 30 cm non-stick pan over medium heat, test with 1 tbsp batter, then cook 3 pancakes of 60 ml batter, spreading to 8 cm, until bubbles form, the edges set and the base turns golden, about 2 min, flipping to cook a further 2 min.
- 6
Repeat. Keep the pancakes warm on the rack in the oven, wipe the pan and cook the rest of the batter in 3 more batches, using 7 g butter each time.
- 7
Caramelise. Peel, core and cut the 2 topping pears into 2 cm wedges, then cook them in the wiped pan with 28 g butter, 2 tbsp maple syrup and a pinch of salt over medium-high heat until melted and the pears are lightly caramelised on both cut sides, 3-4 min.
- 8
Serve. Top the pancakes with the caramelised pears, 45 g toasted flaked almonds and extra maple syrup, and serve at once.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
