Food & Nutrition

Rye Pancakes with Pears and Honey Butter

A brown-and-white pastry on a white ceramic plate.

Rye flour: 100 g (approx. 3.5 oz)
Wheat flour: 100 g (approx. 3.5 oz)
Sugar: 2 tbsp
Baking powder: 1 tsp
Salt: 0.5 tsp
Egg: 1
Melted (not hot) butter: 1.5 tbsp
Milk: 250-270 ml (approx. 1 to 1.1 cups)
Large pear: 1

  1. Prepare the dry mixture: sift the rye and wheat flours with the baking powder, then add the sugar and salt.
  2. In a separate bowl, make the wet mixture: combine the melted (not hot) butter, milk, and egg, then grate the pear. Add the wet mixture to the dry ingredients and stir until just combined.
  3. Heat a heavy-bottomed skillet. Fry the pancakes in oil, using a spoonful of batter for each, until golden brown on both sides.
  4. Serve hot with honey butter. Whip together 80 g of softened butter (approx. 2.8 oz) and 100 g of liquid honey (approx. 3.5 oz).