There’s nothing quite like a slow Sunday morning with pancakes, the papers and a pot of coffee. A. and I have been making Green Kitchen Stories’ fantastic flour-free pancakes banana and blueberry pancakes for our lazy brunches years now but this Autumn we felt the need to get a bit more seasonal, a bit more local – November isn’t quite the peak time for British Bananas. Enter, the pear pancake. With local pears and frozen blueberries, these gluten-free beauties are not only delicious, but a smidge better for the environment too.
Ingredients – serves 3-4
- 3 small pears, rinsed and roughly cubed with pips removed
- 50g ground almonds
- 50g thick-rolled oats, blitzed
- 100g (frozen) blueberries, defrosted
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 4 eggs, lightly beaten
- 100ml milk
- Butter for frying, starting with about 50g
- Greek yoghurt, for serving
- Broken nuts, for serving – pecans and pistachios are particularly lovely with pancakes
- Honey, for serving
- Pop the cubed pears into a saucepan over a medium heat and add a little water (two tablespoons or so should do the trick). Cook with the lid on until the pear is soft.
- Whilst the pear is still warm, blitz it with a stick blender until smooth and then set aside to cool. To speed up the process, transfer the pear puree into a bowl stood in cold water.
- Whilst the puree cools, combine the blitzed oats, ground almonds, cinnamon and baking powder. Add the beaten egg and mix until fully combined.
- Gradually pour in the milk until the mixture reaches the desired consistency. I put 100ml milk in but if your mixture is getting too wet, don’t feel obliged to put the whole lot in.
- When the pear puree is cool enough so that it won’t begin to scramble the egg in the mixture, combine it with the other ingredients and drop in the blueberries.
- Melt a knob of butter in a shallow non-stick pan over a medium heat. When the pan’s hot use a ladle to spoon some batter into the pan. It’s up to you how large you want to make your pancakes. I use batter to fill the ladle three-quarters full for each pancake but your ladle may well be bigger, smaller or non-existent. Make sure you have a few evenly distributed blueberries in each pancake.
- When the pancake begins to bubble (after about two minutes on the heat) it’s about time to flip. Using a spatula or fish slice, check that the underside is cooked, and if it is, give it a flip. After a further two minutes, check the new underside. Once nicely browned, remove the pancake from the heat.
- You can keep the cooked pancakes warm whilst you’re cooking the rest by popping them on a plate under a clean tea towel.
- Serve the pancakes stacked with a dollop of Greek yoghurt, some broken nuts and a good drizzle of honey.
Do you have a recipe for your perfect pancakes? I’d love to hear about it in the comments box below!