Buckwheat & Pear Pancake

As the seasons change, so do our #korKitchen recipes.

Today I've made a simple pancake recipe that can be cooked as either a skillet cake or a traditional pancake. The syrup that goes along with it is très bon!


  • 1/2 cup buckwheat flour
  • 1/2 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 1/4 cup almond milk
  • 1 tbsp lemon juice
  • 1 tbsp local honey
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 Bartlet pear
  • A bit of coconut oil or ghee to grease the pan

How to:

Preheat the oven to 350° {If making a skillet cake}

  • Combine all of the dry ingredients in a large bowl, using a whisk to make sure everything is mixed together nicely.
  • Combine all of the wet ingredients in a smaller bowl, once again using a whisk to ensure proper mixing.
  • Add the wet ingredients to the dry ingredients and stir together until all of the dry ingredients have been absorbed. It's fine if there are still a few lumps after mixing.
  • Heat your skillet over medium high heat & melt in a bit of coconut oil or ghee to ensure that the pancake doesn't stick.
  • If you'd like to make regular pancakes: Use a ladle to dish the batter into your hot skillet. Cook until bubbles cover the surface of the pancake. Flip and finish cooking on the second side. (Always do a "tester" pancake to start. This will help you figure out how long they will need to cook since every stove is different. This also gives the chef a little snack before the meal!)
  • If you'd like to make a skillet pancake: Pour all of the batter into your hot skillet & place in the preheated oven for 8-10 minutes. You can use a toothpick to check for doneness by inserting it into the center of your pancake. If it comes out clean then it's cooked!

For the syrup:

  • 3/4 cup maple syrup
  • 1/4 cup orange juice
  • 1 cinnamon stick

How to:

  • Combine all of the ingredients in a small saucepan. Bring to a boil & then reduce to a simmer for 10 minutes. You can make this several days in advance & keep it in the fridge.

I recommend zesting the orange & sprinkling it over the finished pancake. Pour syrup generously over the top & serve!

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