- 1 pear, Bosc, d’Anjou, or Bartlett
- 1 egg
- 2 Tbsp honey
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 1 cup Hodgson Mill Buckwheat Pancake Mix
- 1/2 tsp ginger, ground, optional
- 1 cup Ricotta cheese, reduced fat
- 2 Tbsp honey, plus more for drizzling
- 2 Tbsp crystallized ginger, finely chopped, optional
Melt butter; add milk, egg, honey and vanilla. Using the large holes of a grater, grate pear and add to wet ingredients. Mix well. Add buckwheat pancake mix (and ground ginger, if using) and stir until combined – there should be no dry mix left. Do not over mix. Let batter sit 5 minutes to thicken. Batter will be thick. If it is too thick to pour, add 1 more tablespoon of milk and stir gently, then let rest 1 minute. Warm up a pan or griddle over medium heat. Melt one half teaspoon of butter and spread it all over the pan with a spatula. Pour batter by the 1/4 cup onto the pan. Cook first side for 1-2 minutes, or until edges start to look dry and bubbles appear on top. Turn over. Cook until both sides are browned to your liking. Do not pat down the pancakes, as that will make them dense.
Remove from pan; serve hot with Honey Ricotta Topping (see below), and finely chopped crystallized ginger, and drizzle with honey if you wish. To make Honey Ricotta Topping: in a bowl, whisk together ricotta and honey until well combined. Keep chilled until serving.
I recommend not keeping unbaked batter, but to cook pancakes, refrigerate tightly sealed, and gently reheat later.
Makes about 2 servings or 8-9 5-6” pancakes
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