I love food. I am currently weighing the options of either taking a Central Market introductory cooking course over several weeks, or the America’s Test Kitchen Online Cooking School to hone my skills in the kitchen. I can’t afford actual culinary school and have no desire to work in a commercial kitchen, but desperately want to become an excellent home cook.
I’m no chef (yet, ha!), and I’m sure an actual culinary expert could pick this apart, but I’m trying my hand at being a food blogger today. This recipe is one that I have formulated myself. My opinion is that this little dish was delicious (and somewhat healthy), and I thought maybe someone else out there would enjoy it as well.
The full name for the recipe is: white whole wheat pancakes and warm spiced pear compote with vanilla brown sugar.
I eat seasonally, mainly simply because I buy what’s on sale at grocery stores. Recently it’s been pears. I bought a few pounds with the intention of making pear butter, but decided to eat them raw instead. My husband thinks they’re mealy, but I adore them. In this recipe, the fruit has a soft, broken-down texture, so I think even my husband would enjoy the sweet caramelized flavor. By using white whole wheat flour, you can get all the goodness of a whole grain pancake without sacrificing fluffiness.
White whole wheat pancakes (makes about 8 5″ pancakes)
1 1/2 cup + 2 TBS white whole wheat flour
3 1/2 tsp baking powder
1 tsp salt
1 TBS sugar
1 3/4 cup whole milk
3 TBS butter
1. Melt the butter in the microwave and allow it to cool.
2. Sift the flour, baking soda, salt, and sugar together in a medium mixing bowl and set aside. (I like to sift it two or three times to make extra fluffy pancakes, but one sift still tastes great.)
3. Beat the egg in a small bowl and slowly add in the melted butter, whisking constantly, then pour in the milk. Make sure your butter is cooled, because you don’t want the hot melted butter to semi-cook your eggs as you combine the two.
5. Pour the wet ingredients in with the dry and whisk until there are no more lumps. Some people advise to leave the lumps, but I like my batter to be homogenous and smooth.
7. Flip once and serve hot
3 ripe pears. Mine were a little over ripe (on purpose). I used Bartlett but you could use a combination of pears for more flavor diversity
2 TBS brown sugar
1/2 tsp vanilla extract
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
tiny sprinkle of allspice
Juice of about half a lemon
1. Peel and chop the pears into smallish chunks.
2. Mix the brown sugar and the vanilla together in a small dish
3. Melt butter in skillet on medium high heat
4. Toss in the pears and sprinkle the spices over the top, followed by the sugar/vanilla mixture
5. Stir to combine, and add the lemon juice
6. Cook, stirring frequently, until the mixture is bubbly and the pears are breaking down. They will have a texture similar to homemade applesauce before it’s blended.
7. Spoon over pancakes and enjoy!
I added toasted slivered almonds for an additional texture component, as the pancakes and pears and light and soft together.
1 serving = 2 pancakes and 1/4 pear mixture
Fat (g): 18.5
Carbs (g): 64.3
Protein (g): 12.4
Fiber (g): 9.4
Sugars (g): 26
Cholesterol (mg): 97.9
Sodium (mg): 644.8