036 / 75 · After Sunrise

Ginger Pear and Buckwheat Pancakes

8 small pancakes; 2 servings of 4 · Active 25 min · Total 40 min

Print recipe · PDF

Buckwheat gives these pancakes a nutty flavor that suits small pieces of sweet pear and fresh ginger. They are soft rather than fluffy in the exaggerated diner sense, with a lightly crisp edge from the skillet. Make the first pancake a little smaller while you settle the heat. The recipe is a breakfast to cook at home after a shift, with a second portion that can be chilled for another morning.

Jump to ingredients

Ginger pear buckwheat pancakes with a light maple syrup drizzle.

Cut the pear small enough to cook

A ripe but still firm pear works better than one that is collapsing. Dice it into pieces no larger than a quarter of an inch so they soften during the short time in the pan. Large chunks hold the batter away from the surface and leave wet pockets. There is no need to peel a thin-skinned pear; remove the core and any tough skin patches before weighing the prepared fruit.

Watch the surface, not just the clock

Buckwheat makes the batter darker than an ordinary white-flour pancake, so color alone can be misleading. Look for bubbles that stay open at the edge and a top that has lost its wet shine before turning. Medium-low heat gives the pear time to soften without burning the underside. If the pancakes brown in less than two minutes, lower the heat and give the empty pan a moment to cool.

Keep breakfast manageable

Whisk the dry ingredients in a bowl earlier if you like, but wait to combine them with the yogurt and egg until you are ready to cook. A rested batter can thicken as the flour absorbs liquid; add the small measured splash of milk only if it will not spread from the spoon. Cook in modest batches rather than crowding the skillet. Warm plates and a little maple syrup are enough to finish the meal without a separate fruit preparation.

Ingredients

  • 3/4 cup buckwheat flour (100 g)
  • 1/3 cup all-purpose flour (45 g)
  • 1 1/2 teaspoons baking powder (6 g)
  • 1/4 teaspoon baking soda (1 g)
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/2 teaspoon ground cinnamon (1 g)
  • 1 large egg
  • 1/2 cup plain yogurt (120 g)
  • 1/2 cup milk (120 ml), plus up to 1 tablespoon (15 ml) if needed
  • 1 tablespoon finely grated fresh ginger (6 g)
  • 1 large pear, cored and diced 1/4 inch (5 mm) (180 g prepared weight)
  • 1 tablespoon neutral cooking oil (15 ml), for the pan
  • 2 tablespoons maple syrup (30 ml), to serve

Set out

Large nonstick skillet or griddle, Two mixing bowls, Spatula, Instant-read thermometer

Allergens

Wheat, Egg, Milk. Check labels and substitutions.

Make it

  1. Whisk the buckwheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in one bowl. Whisk the egg, yogurt, 1/2 cup (120 ml) milk and ginger in the other.
  2. Fold the wet ingredients into the dry ingredients until combined, then fold in the pear. The batter should fall slowly from a spoon; add up to 1 tablespoon (15 ml) more milk only if it is too stiff to spread.
  3. Heat the skillet over medium-low heat and brush with a little of the oil. Scoop about 1/3 cup (75 ml) batter per pancake, spreading to roughly 4 inches (10 cm) wide. Cook 2–3 at a time for 3–4 minutes, until bubbles stay open and the edges look set.
  4. Turn carefully and cook for 2–3 minutes more, until the center is cooked through and reaches 160°F/71°C. Transfer to warm plates. Repeat with the remaining batter and oil to make 8 pancakes, adjusting the heat if necessary.
  5. Divide between two plates and drizzle each serving with 1 tablespoon (15 ml) maple syrup. If saving a portion, cool it in a single layer and refrigerate promptly instead of leaving it beside the stove.

One batch, two mornings

Separate the portion you are saving before adding syrup. The plain pancakes are easier to reheat evenly and will not stick together in their container.

A useful detail

Buckwheat itself is not wheat, but this recipe also contains all-purpose wheat flour. Do not describe the finished pancakes as gluten-free.

Another way

  • Use the same prepared weight of finely diced apple instead of pear, cooking a little longer over low heat if the pieces remain firm.
  • Replace fresh ginger with 1/2 teaspoon (1 g) ground ginger stirred into the flour.

Keep it well

Refrigerate cooked pancakes within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Freeze between sheets of paper for up to 2 months. Thaw in the refrigerator and reheat to 165°F/74°C. Keep syrup separate until serving.