Fall Flavor Love
Fall is capturing my heart this year. Just take a whiff of the cinnamon and maple syrup mingling with pear juice.
All fluffy and sweet.
Ya, I thought you might like to try one.
Pear and Buckwheat Pancakes
{thank you to ourchocolateshavings.blogspot.com!}
Dry Mix:
1 cup of buckwheat flour
1 cup of whole-grain pastry flour
3 tablespoons of granulated sugar
2 tsp of baking powder
3/4 tsp of salt
pinch of cinnamon
Wet Mix:
2 tablespoons of unsalted butter, melted and cooled slightly
1 + 1/4 cup of whole milk
1 egg
2 medium ripe pears
Sift the dry ingredients into a large bowl.
In another bowl, whisk the melted butter, milk and egg until thoroughly combined.
Peel the pears. Using the large holes of a box grater, grate the whole, peeled pears into the milk mixture. The pear juice should fall into the milk along with the grated pears.
Add the wet ingredients to the dry and gently combine using a rubber spatula.
Heat a cast iron pan or griddle over medium heat until water sizzles when splashed on the pan. Rub the pan generously with butter. Working quickly, dollop 1/4 cup mounds of batter onto the pan.
Once bubbles have begun to form, flip and cook until bottoms are golden brown. The pancakes should cook for about 5 minutes total.
All fluffy and sweet.
Ya, I thought you might like to try one.
Pear and Buckwheat Pancakes
{thank you to ourchocolateshavings.blogspot.com!}
Dry Mix:
1 cup of buckwheat flour
1 cup of whole-grain pastry flour
3 tablespoons of granulated sugar
2 tsp of baking powder
3/4 tsp of salt
pinch of cinnamon
Wet Mix:
2 tablespoons of unsalted butter, melted and cooled slightly
1 + 1/4 cup of whole milk
1 egg
2 medium ripe pears
Sift the dry ingredients into a large bowl.
In another bowl, whisk the melted butter, milk and egg until thoroughly combined.
Peel the pears. Using the large holes of a box grater, grate the whole, peeled pears into the milk mixture. The pear juice should fall into the milk along with the grated pears.
Add the wet ingredients to the dry and gently combine using a rubber spatula.
Heat a cast iron pan or griddle over medium heat until water sizzles when splashed on the pan. Rub the pan generously with butter. Working quickly, dollop 1/4 cup mounds of batter onto the pan.
Once bubbles have begun to form, flip and cook until bottoms are golden brown. The pancakes should cook for about 5 minutes total.