Multi-grain porridge and pear pancakes from Dappled: Baking Recipes for Fruit Lovers (page 24) by Nicole Rucker

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepared porridge cools for one hour before continuing with recipe.

  • anya_sf on April 28, 2020

    I made the porridge a day ahead; I had to add extra water during cooking so it didn't stick to the bottom. My pears weren't fully ripe, but they worked fine in the recipe. I cut each pear into 12 slices, so many slices were a little thinner than 1/2". I cooked 2 at a time in my 9.5" and 10" cast iron skillets. I wasn't sure how to remove them from the pans - at first I tried a spatula, but the pancake broke apart - flipping them over onto plates worked best. These pancakes were huge, tasty, and super filling. Only my teenage son could eat a whole one.

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