Pear and Buckwheat Pancakes

Serving size:
 12 Pancakes


    • 1 c
    • buckwheat flour
    • 1⁄2 c
    • all-purpose flour
    • 3 T
    • sugar
    • 2 t
    • baking powder
    • 3⁄4 t
    • salt
    • 1 c
    • buttermilk
    • 1⁄2 c
    • milk
    • 1
    • egg (large)
    • 4 T
    • butter (melted, cooled, divided)
    • 2
    • pears (large, firm, peeled if desired, grated)
    • 1⁄2 c
    • honey
20 minutes
Ready in
20 minutes


These pancakes are gently scented with pear. For best results, make sure the pears you use are ripe and fragrant.

Adapted from Good to the Grain by Kim Boyce.


Sift the flours, sugar, baking powder, and salt together in a large bowl. Stir well. In a medium bowl, combine the buttermilk, milk, and half of the melted butter. Fold in the grated pears with their juices, then add the wet ingredients to the dry ingredients. Stir just until combined - don't over-mix.

Heat a cast iron pan or griddle over medium heat. Add the batter in 1/4 cupfuls. When the tops of the pancakes begin to bubble, flip and cook other side until golden brown. Wipe the pan in between batches, and if needed, ad a little butter to the pan.

Stir in the honey and the last 2 tablspoons of melted butter together in a small bowl.

Serve the pancakes hot, with the honey butter.

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