Buckwheat pancakes with pear compote
Enjoy the delightful blend of buckwheat and aromatic pear compote with our buckwheat pancake recipe, perfect for elevating your list of favourite dishes. These pancakes combine the earthy, nutty flavours of buckwheat with the zesty sweetness of pear compote, enhanced with subtle hints of ginger and lime. Ideal for a relaxed weekend breakfast or a special family brunch, this dish offers a unique flavour combination that is sure to impress.
Ingredients
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Wheat flour
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125 g |
|---|---|
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Buckwheat flakes
|
80 g |
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Coarse salt
|
1 tsp |
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Milk
|
300 ml |
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Eggs
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4 |
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Honey
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1½ tbsp |
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Melted butter
|
100 g |
Pear compote
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Peeled and diced, pear
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500 g |
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Fresh and finely grated ginger
|
1 tbsp |
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Finely grated lime zest
|
2 tbsp |
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Honey
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2 tbsp |
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Water
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1 tbsp |
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Fresh lemon thyme leaves
|
2 tsp |
To serve
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Freshly squeezed lime juice
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2 tbsp |
|---|---|
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Honey
|
2 tbsp |
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Whipping cream
|
250 ml |
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Lemon thyme (to decorate)
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Instructions
Preheat your cooking surface properly
Before you start cooking, ensure you heat your skillet or griddle to the right temperature. To check, flick a few drops of water onto the surface; it should sizzle and evaporate almost instantly. This step ensures your pancakes cook evenly and brown perfectly. It also prevents sticking, making flipping easier.
Signs that your batter is perfectly rested
After resting, the batter should be smooth with no lumps, and it should have thickened slightly as the flour absorbs the liquid. You may notice small air bubbles forming on the surface, which indicates the batter has rested enough for the flour to hydrate and any leavening agents to activate, ensuring a light and fluffy pancake. The batter should also be thick enough to hold its shape when scooped with a spoon, yet still pourable. If it’s too runny or overly thick, simply allow it to rest a bit longer to reach the ideal consistency.
Avoid a watery pear compote
Watery pear compote can result from pears being too juicy or not simmering long enough to reduce and thicken. To avoid this, continue cooking on low heat, stirring occasionally, until it reaches your desired thickness. Be sure to measure the water and honey carefully, as adding too much can prevent the compote from thickening properly. If needed, you can thicken the mixture by dissolving a teaspoon of cornstarch in two teaspoons of water and stirring it into the simmering compote. Let it cook for a few more minutes, and it should thicken without altering the flavour significantly.
Questions about this buckwheat pancake recipe
Prepare a batch of our delightful buckwheat pancakes with this handy guide. Here, you'll find answers to common questions, including alternative flour options and storage tips. Get ready to perfect your skills.
Can I customise the texture of my pancakes?
Absolutely! Try replacing half of the buckwheat flakes with wholewheat or all-purpose flour. This substitution will result in a milder buckwheat flavour and a lighter texture, making them softer and more familiar for those who prefer a lighter bite. For a fluffier texture, add a small amount of baking powder or baking soda. Incorporating almond flour or oats will give the pancakes a denser, nutty texture, while using buttermilk instead of milk can make them more tender and softer. Be sure to whisk the batter gently and avoid overmixing to keep them light. Experiment with these tweaks to create your ultimate texture to suit your preference.
Can I speed up the resting process for this buckwheat pancake recipe?
While the resting period helps improve texture, you can speed up the process slightly by leaving it at room temperature. If you're short on time, you can let the batter rest for 10-15 minutes which will still allow it to thicken and help the flour hydrate. However, for the best results, it's recommended to rest the batter for at least 30 minutes to allow the ingredients to fully combine and achieve a smooth, well-balanced consistency.
How do I keep my pancakes warm without drying them out?
To keep your pancakes warm without drying them out, place them on a baking sheet in a single layer and cover them with aluminium foil. Keep them in a preheated oven at a low temperature, around 100 °C, while you cook the remaining batter. This will help maintain their warmth without overcooking or drying them out. Alternatively, you can wrap them in a clean kitchen towel and place them in a covered dish to trap the heat.
Other recipes
No whipping cream? Try skyr
Skyr is a great alternative that adds a thick, creamy texture to your honey-lime cream topping. It has a mild tang that complements the sweetness of the pear compote perfectly. Simply whisk together skyr with a bit of honey and lime juice to create a creamy, luscious topping for this buckwheat pancake recipe. Skyr’s high protein content also gives you all the creaminess without the heaviness of traditional whipping cream.
Choosing the right buckwheat
Our recipe uses buckwheat flakes – not to be confused with buckwheat flour. While made from the same grain, buckwheat flour is finely ground, and creates a smooth, dense batter. In contrast, buckwheat flakes are made from whole buckwheat groats that are steamed and flattened, resulting in a more textured product.
Check the packaging for flake size; smaller flakes will result in a more even batter, while larger flakes might create a more textured, chunkier consistency. You can also lightly grind the flakes in a food processor for a finer consistency if you prefer a smoother pancake.
Infuse your pear compote with different flavours
To elevate the flavour of your pear compote, experiment with adding various spices and ingredients. For a warm, aromatic twist, try infusing it with cinnamon, cloves, or even a hint of nutmeg. If you're looking for a citrusy edge, a splash of orange juice or zest can brighten the compote's flavour.
For a more complex taste, try adding a small amount of vanilla bean or extract. Let the spices simmer with the pears, enhancing the natural sweetness and giving the recipe a unique depth of flavour.
Storing and freezing leftovers
To store leftovers, keep them in the fridge for up to three days. For longer storage, freeze the pancakes for up to two months. Be sure to let them cool completely before separating them with wax paper to prevent sticking. When you're ready to enjoy them again, reheat in a toaster or oven to help preserve their texture and flavour, so they taste just as fresh as when they were first made.
Can I prepare this buckwheat pancake recipe in advance?
Yes, this recipe is perfect for preparing in advance. Simply mix the ingredients, cover the batter, and refrigerate it overnight. In the morning, let it come to room temperature while you heat your skillet or griddle. This not only saves time but also enhances the texture of the pancakes, ensuring a tasty and convenient breakfast.
