Although pancakes are considered to be breakfast food, the only time I have them for breakfast is when they are “leftovers” from the night before. I admit I admire people who have enough strength and focus in the mornings to make such a breakfast. I am more of a smoothie or granola with milk type of girl. And even that is after I’ve had my coffee. But if I was determined enough I’d love to have pancakes more often for breakfast, like these pear pancakes.
However, I think they’re perfect on a rainy afternoon or evening. To me they’re just the ultimate comfort food. And these today are a take on the pancakes my mom used to make when we ran out of Nutella. She would grate an apple and add that to the batter, along with some cinnamon and make the tastiest crepes ever. I think we even invented them together. Once cooked, we folded them in triangles and ate them like that. The simplest things are usually the most delicious. And that is what I craved on this rainy day.
The yogurt and honey add a little oomph to them and I love the combination – warm and cold, sweet and sour, yum!
- 165g (1 cup) all-purpose flour
- 30g (2 tablespoons) white granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 240ml (1 cup) milk
- 1 large egg
- 1 pear, coarsely grated
- sunflower oil / cooking spray / butter for greasing the skillet
- Greek yogurt
- sliced almonds for a bit of crunch (optional)
- In a small bowl whisk together the flour, sugar, baking powder, salt and cinnamon; set aside. In a medium bowl whisk together the milk and egg. Add dry ingredients and whisk until moistened, but do not over mix (small lumps are okay). Gently fold in the grated pear.
- Spray or brush a large non-stick pan with oil and heat over medium heat.
- Pour about 1/2 cup batter in the pan and cook for a few minutes, until the surface of the pancake is bubbly and a few bubbles have burst. Flip carefully with a thin spatula and cook for another minute or two (once you lift the pancake, it should be golden brown).
- Transfer pancake to a platter or baking sheet and loosely cover with aluminum foil to keep warm. Continue with the rest of the batter, add more oil to the pan if needed.
- Serve pancakes with a dollop of Greek yogurt, a tablespoon of honey and almonds.