Foody Two Shoes actually turned one year old last week. How time flies, but yet, what a difference a year makes. This past year has opened up a whole new world to me – wonderful food blogs I never knew existed, a fantastic network of foodies who share my passion and, last but not least, the adventure of learning food photography. The latter has probably become as much a passion for me as the food itself – who would have thought it? A big thanks to all who have visited my blog in this past year and to those who have tried out some of the recipes :)
As Shrove Tuesday is soon upon us, and my very first blog post featured pancakes, I thought it appropriate to come with a new pancake recipe. These little fellas are scrumptious. The recipe, which I found in this great book called Good to the Grain, is a little unusual but definitely works. I was a little skeptical about the honey butter as I’m a bit of a die-hard maple syrup fan, but I must say this honey butter was a-mazing (and naughty). Enjoy!
Makes approx 12 pancakes
Dry Mix:
1 cup (225 ml) buckwheat flour
1 cup (225 ml) plain flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon sea salt
Wet mix:
2 tablespoons butter, melted and cooled slightly
1 1/4 cups (280 ml) whole milk
1 egg
2 medium pears, ripe but firm
Honey Butter:
120 g butter
1/2 cup (110 ml) honey
Sift the dry ingredients into a bowl, adding at the end any grainy bits that wouldn’t go through the sieve. Whisk the melted butter, milk and egg until thoroughly combined. Peel and grate the pears, using the side of the grater with the big holes. Add the grated pear and any pear juice to the milk mixture. Using a spatula, gently fold the wet ingredients into the dry ones. The batter is best if used immediately. However, you can leave it overnight in the fridge, but you will probably have to thin it a little with some milk.
To make the honey butter melt the butter and honey together in a small saucepan and cook until boiling, emulsified and slightly thickened – takes about 2-3 minutes. Pour the honey butter into a jug and leave it in a warm place near the stove.
Heat a good non-stick frying pan and rub generously with butter. Dollop 1/4 cup (large spoonful) mounds of batter onto the pan, 2-3 at a time. Once bubbles have started to form on the top side of the pancakes, flip them over and cook until the bottom is golden brown. Wipe the pan before buttering and griddling the next batch. Make sure the pan doesn’t get too hot or your pancakes will cook too fast on the outside.
Serve the pancakes fresh and hot, drizzled with the honey butter.
