What a crazy week! You know the type:
starts with a small operation and then ends with a 12 hour work day. And then ( ’cause you have made it through all that) you kind of go out for dinner and cocktails… a few times 😉
….but then Sunday morning arrives, all quiet and calm….
That is when you realize you are in need of pancakes; warm, fragrant, comforting pancakes ….piled up high!
So I went straight for my newest favourite. These pancakes are not the white, fluffy, unsubstantial sort. Instead they have density, flavour and body. Rye- and buckwheat flour for depth and pear for sweetness.
The trick is to not fry them too fast; allow them the time to cook through. This is a little harder than with you regular whit- flour pancakes so my tip would be to add frozen blueberries for your first batches until you get the hang of it.
A plus: you can make the batter a day ahead – just make a double, add baking-powder and blueberries the next day and cook up a second lot.
(a variation on the recipe found on the blog post from ‘Alena Kogotkova‘)
100g rye flour
1 tbsp stevia (or sugar)
5g baking powder
1/2 tsp salt
200 – 270ml almond milk (or regular milk)
3-4 pears, ripe but firm
a few tbsp of frozen blueberries (optional)
- Combine the dry ingredients: the rye- and buckwheat flour, stevia, baking powder and salt.
- In a separate bowl lightly whisk the egg and add milk. (Start with only some of the milk. How much you need will depend on how juicy you pears are).
- Grate the pears (you can leave the skin on). Make sure you catch all the juices.
- Mix the grated pear into the egg mixture and then stir into the dry ingredients. You are looking for a relatively thick batter that will hold its shape when you make small pancakes; add milk if necessary.
- Optional: Fold in the frozen blueberries.
- Heat frying pan and fry small pancakes. Do not turn the heat too high; these will cook through slower than pancakes made of white flour.
Tips & Variations
- the original recipe adds 1.5 tbsp melted butter to the batter
- You can replace either flour with whole wheat flour, but then my suggestion would be to add theblueberries as the pancakes turn out denser
- if you halve the recipe, still use one egg, just reduce amount of milk
- Maple syrup
- Some heated (frozen) blueberries