Whole Grain Pancakes with Cinnamony Pears

Ingredients

For the Pancakes:

1 large egg

1/2 cup (120ml) milk

1/2 cup (120ml) buttermilk

1 tablespoon butter, melted and slightly cooled, plus more for the pan

1/2 cup (60g) spelt flour

1/2 cup (70g) buckwheat flour

1/2 cup (30g) Uncle Sam Rye & Hemp cereal, optional

1 tablespoon natural cane sugar

2 teaspoons baking powder

1/4 teaspoon kosher salt

For the Cinnamony Pears:

2 tablespoons unsalted butter

2 Bartlett pears—cored and sliced 1/3 inch thick

1 tablespoon brown sugar

1/4 teaspoon cinnamon

maple syrup, for serving (optional)

Instructions

In a small mixing bowl, whisk together the egg, milk, buttermilk and butter.

In another small bowl, whisk together the flours, cereal, sugar, baking powder and salt. Add the dry ingredients into the wet ingredients and stir well to combine.

Let the batter rest for 10 minutes to allow the whole-grain flours to soak up some of the liquid.

Prepare the pears: In a medium skillet, melt the butter. Add the pear slices and cook until lightly browned in spots, about 5-6 minutes. Sprinkle in the sugar and cinnamon, stir well, and cook for an additional 8-10 minutes, or until pears are completely soft and fragrant.

Cook the pancakes: Melt a bit of butter in a large skillet over medium heat. Scoop ¼-cup of batter into the pan. Repeat, cooking each pancake until the tops begin to bubble and the bottoms are golden brown, 1-2 minutes. Flip and cook the other side an additional 1-2 minutes.

Serve warm with cinnamon pears spooned on top. Maple syrup is nice, too.