Spelt Buttermilk Pancakes With Pear Butter 5.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

Plate Lab Oct 29, 2015

Hearty and wholesome, these pancakes are an especially good option when you're in a breakfast-for-dinner frame of mind.

It’s best to use a flat griddle (preferably large enough to fit over two burners), but these can be cooked in a large cast-iron skillet as well.

Serve with softened salted butter and warm sorghum syrup.

Make Ahead: The dry pancake ingredients can be sifted together and kept in an airtight container at a cool room temperature. The batter can be made an hour in advance (leave at a cool room temperature). The pear butter can be refrigerated for up to 2 weeks or frozen for up to 1 month.


Servings:
5 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5-6 servings; makes fifteen to eighteen 4 1/2-inch pancakes and 4 cups pear butter

Ingredients
  • For the pear butter
  • 3 pounds ripe pears, peeled, cored and cut into 1/2-inch dice
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • Pinch freshly grated nutmeg
  • For the pancakes
  • 2 cups spelt flour, preferably Bob's Red Mill brand
  • 1 cup whole-wheat flour
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 tablespoons evaporated cane juice sugar (may substitute granulated sugar)
  • 3 large eggs, preferably organic
  • 3 cups buttermilk
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted

Directions

For the pear butter: Preheat the oven to 325 degrees.

Combine the pears, honey, lemon juice, ground ginger, salt and nutmeg in a large, ovenproof saute pan, stirring to coat evenly. Bring almost to a boil over medium-high heat, then transfer to the oven; cook for 50 minutes, stirring once or twice so the fruit doesn't scorch on the bottom of the pan. Cool slightly before serving, or cool completely before storing. You can also pulse the cooked pear mixture in a food processor, working in batches, until smooth. (The yield is about 4 cups; you'll need about 1 1/2 cups to serve with this recipe.)

For the pancakes: Preheat the oven to 200 degrees. Dampen a clean dish towel, then tuck it into a rimmed baking sheet; place in the oven.

Sift together the spelt and whole-wheat flours, baking soda, baking powder, salt and sugar in a large mixing bowl.

Lightly beat the eggs in a separate bowl, then whisk in the buttermilk until well blended.

Pour 6 tablespoons of the melted butter into the flour mixture and stir it a bit, then gradually add the egg-buttermilk mixture, stirring just to combine. Lumps are okay, but work to eliminate any dry spots in the batter.

Heat a large, flat griddle over medium-high heat (to about 400 degrees). Brush a tablespoon or two of the remaining melted butter on it, then immediately ladle a 1/4-cup portion of the batter for each pancake, keeping them well apart on the cooking surface. Cook two or three at a time for about 2 1/2 minutes on the first side or until bubbles form at the edges of each pancake, and the pancakes appear to be almost dry. Flip them over and cook until firm to the touch on top.

Transfer to the baking sheet in the oven; repeat to use all the batter, brushing the griddle with more melted butter as you work.

Serve warm.

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Recipe Source

From Arthur Ringel, chef and co-owner of DC Harvest in Northeast Washington.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.