Always check the labels of the products you use.
Method
- 1
Warm. Heat the oven to 93°C and set the wire rack in its tray.
- 2
Blend. Blend 165 g buckwheat groats on high speed until as fine as possible, about 1 min, then whisk into a bowl with 113 g almond flour, 1 tbsp baking powder, 1½ tsp fine salt, 1 tsp cinnamon, ¾ tsp ginger and ½ tsp cardamom.
- 3
Grate. Grate the peeled pear into a bowl to make about 180 ml, whisk in the 2 egg yolks, 160 ml milk, 60 ml maple syrup and 2 tsp vanilla, then stir this into the dry mix.
- 4
Fold. Whisk the 2 egg whites by hand until airy with very soft peaks, about 1 min, and fold them into the batter until no streaks remain.
- 5
Cook. Melt 7 g butter in a 30 cm non-stick pan over medium heat, test with 1 tbsp batter, then cook 3 pancakes of 60 ml batter, spreading to 8 cm, until bubbles form, the edges set and the base turns golden, about 2 min, flipping to cook a further 2 min.
- 6
Repeat. Keep the pancakes warm on the rack in the oven, wipe the pan and cook the rest of the batter in 3 more batches, using 7 g butter each time.
- 7
Caramelise. Peel, core and cut the 2 topping pears into 2 cm wedges, then cook them in the wiped pan with 28 g butter, 2 tbsp maple syrup and a pinch of salt over medium-high heat until melted and the pears are lightly caramelised on both cut sides, 3-4 min.
- 8
Serve. Top the pancakes with the caramelised pears, 45 g toasted flaked almonds and extra maple syrup, and serve at once.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of fibre: 2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 172 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.4 g per serving
42.8 % of the 50 g daily maximum · 85.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- large bowl
- 2 medium bowls
- whisk
- box grater
- rubber spatula
- nonstick frying pan (30 cm) or griddle
- 60 ml scoop or ladle
- thin wide spatula
- wire rack set in a rimmed baking tray
- paper towel
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 660 kcal |
| Protein | 18.7 g |
| Carbohydrate | 85.2 g |
| of which sugars | 39.7 g |
| of which free sugars | 21.4 g |
| Fat | 31.4 g |
| of which saturates | 7 g |
| Fibre | 13 g |
| Salt | 3.51 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
