Multi-grain porridge and pear pancakes recipe


So much of baking today is far removed from the smell, taste, and texture of the grains used to make flour. This pancake recipe is an antidote to homogenization of grains. Find the freshest flour, oats, and buckwheat you can get your hands on for this recipe. You will be able to taste the difference in the first bite.

  • Yield: 4 thick 8-inch pancakes


  • ⅓ cup (30 g) old-fashioned rolled oats
  • ⅓ cup (60 g) kasha (toasted buckwheat groats)
  • 4 ripe pears, such as Forelle, Bartlett, or Anjou
  • 2 tablespoons granulated sugar
  • 2 cups (240 g) whole-wheat flour
  • ¼ cup (50 g) packed dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 tablespoon poppy seeds
  • 1 tablespoon golden flax seeds
  • 2 cups (472 ml) buttermilk
  • 2 large eggs, lightly beaten
  • 4 tablespoons (56 g) unsalted butter, melted, plus more for cooking and serving
  • Maple syrup, for serving
How to Make It
  1. Combine the oats, kasha, and 1½ cups (354 ml) water in a medium saucepan. Cook, uncovered, over medium heat until the kasha is tender and the grains have cooked down to a thick porridge, about 30 minutes. Remove the pan from the heat and cool the porridge for at least 1 hour or overnight. You can make the porridge ahead of time and store it in the fridge until you are ready to make the pancakes.
  2. Position a rack in the center of your oven and preheat the oven to 350°F. Cut the pears, remove the core using a melon baller or a teaspoon, and cut into ½-inch-thick slices. Combine the pear slices with the granulated sugar; set aside.
  3. Put the whole-wheat flour, brown sugar, baking powder, baking soda, and cinnamon in a large mixing bowl and whisk to combine. Add the salt, poppy seeds, flax seeds, and any bran from the whole-wheat flour that was captured in the sifter to the bowl. Whisk to combine.
  4. Make a well in the center of the flour mixture, and add the buttermilk, eggs, melted butter, and the porridge. Beat vigorously until no dry bits of flour or grains remain.
  5. Heat two 10-inch pans (ovenproof nonstick or cast-iron) over medium heat. Lightly butter each pan and arrange one-fourth of the pear slices in each one. Top the pears with one-fourth of the batter, spreading the batter over the fruit. Cook undisturbed until you see several bubbles form on the surface, 1 to 2 minutes. Place the pans in the preheated oven and bake until a toothpick inserted into the middle comes out clean, 15 to 20 minutes. Transfer each pancake to a plate, and serve with butter and maple syrup, or keep warm. Wipe the pans clean and repeat with the remaining pears and batter.
  6. You can make these pancakes one by one, as well; the batter does not suffer from waiting for the other pancakes to cook. The pancakes can be kept warm or reheated in the oven once taken out of the pan.

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