Pear and buckwheat pancakes from Good to the Grain: Baking with Whole-Grain Flours (page 79) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

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

  • TrishaCP on December 02, 2018

    These were fluffy and moist pancakes. I used all AP instead of the pastry flour, so they weren't as light (as warned). I used buttermilk since I had it as a sub for 1 cup of the milk and also skipped the honey butter. I liked the flavor of the buckwheat with the pear.

  • TrishaCP on December 02, 2018

    The online recipe from Cookstr has an error. It says to add 1/4 cups of milk but the recipe actually calls for 1 1/4 cups.

  • Zosia on April 26, 2014

    Light, fluffy, moist and flavourful....you can't ask for anything more of a pancake. I skipped the honey butter since they were so good on their own.

  • spharo00 on June 26, 2012

    These were surprisingly good. I have never cooked with buckwheat flour before, but it gave the pancakes a sandy texture with a bit of a nutty flavor. I used a grated apple in place of the pears and it seemed to work nicely. The honey butter was perfect for these. I can't wait to try this recipe again with the pears.

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