Whole Grain Pancakes with Roasted Pears
photo courtesy of Josh Monken
'Tis the season to be jolly, right? To me, that means doing the rest of my holiday shopping on the internet (they deliver!), staying up past my bedtime with a glass of wine, and not getting up in the morning until I've read a chapter or two from my latest book. I wait until J finds his way next to my pillow, finally realizing he's hungry for breakfast and nudging me out of the sack.
There's no question that pancakes will be on the menu on holiday weekend mornings around here, so I dreamed up a few extra-special recipes.
The December issue of Sauce features my pancake story with more recipes - pick it up!
There's no question that pancakes will be on the menu on holiday weekend mornings around here, so I dreamed up a few extra-special recipes.
The December issue of Sauce features my pancake story with more recipes - pick it up!
Whole Grain Buttermilk Pancakes with Roasted Pears
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1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup oats, regular or quick cooking
1/4 cup cornmeal
2 tablespoons raw wheat germ
3 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs
1 1/2 cups buttermilk
3 tablespoons melted butter
Whisk together the flour, oats, cornmeal, wheat germ, sugar, baking powder, baking soda and salt in a medium bowl.
In a small bowl, beat the eggs with the buttermilk and butter until smooth; pour over the dry ingredients and stir just until dry ingredients are moistened.
Spray a griddle with non-stick spray or grease with butter; place over medium heat until hot. Spoon about 1/4 cup batter for each pancake onto griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until second side is lightly browned.
Serve warm topped with roasted pears.
Makes about 12 pancakes.
Roasted Pears
4 ripe, firm Bartlett pears, cored and cut into 1/2-inch wedges
3 tablespoons melted butter
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
Heat oven to 425 degrees.
Toss the pears on a rimmed baking sheet with the butter, syrup and cinnamon. Roast until pears are tender and golden brown, 15 – 20 minutes. Serve warm over pancakes or ice cream.
1/2 cup whole wheat flour
1/2 cup oats, regular or quick cooking
1/4 cup cornmeal
2 tablespoons raw wheat germ
3 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs
1 1/2 cups buttermilk
3 tablespoons melted butter
Whisk together the flour, oats, cornmeal, wheat germ, sugar, baking powder, baking soda and salt in a medium bowl.
In a small bowl, beat the eggs with the buttermilk and butter until smooth; pour over the dry ingredients and stir just until dry ingredients are moistened.
Spray a griddle with non-stick spray or grease with butter; place over medium heat until hot. Spoon about 1/4 cup batter for each pancake onto griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until second side is lightly browned.
Serve warm topped with roasted pears.
Makes about 12 pancakes.
Roasted Pears
4 ripe, firm Bartlett pears, cored and cut into 1/2-inch wedges
3 tablespoons melted butter
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
Heat oven to 425 degrees.
Toss the pears on a rimmed baking sheet with the butter, syrup and cinnamon. Roast until pears are tender and golden brown, 15 – 20 minutes. Serve warm over pancakes or ice cream.
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