Ingredients

The following ingredients have 6 Servings
  • 1 ripe pear
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cardamom
  • ¼ teaspoon ginger
  • 1 cup milk
  • 2 tablespoons oil
  • 1 large egg
  • 2 tablespoons butter or oil (for greasing griddle or pan)
  • ½ cup Greek yogurt
  • ½ cup honey

Instruction

  • Using the coarse side of a box grater, grate the pear onto a paper towel. Let the grated pear sit while you measure the rest of the ingredients for the recipe.
  • In a medium bowl, whisk together the flours, sugar, baking powder, salt, cardamom, and ginger.
  • In a small bowl, whisk together the milk, oil, and egg. Add the grated pear. Stir to combine.
  • Add the wet ingredients to the dry ingredients, stirring until just mixed. Do not overmix.
  • Let the batter rest while you heat the griddle or pan. If using an electric skillet, preheat to 325-350 degrees. If using a nonstick skillet, heat over medium-high heat. When hot, add a pat of butter. When the butter has melted, measure out 1/4 cup of batter for each pancake onto the hot griddle or pan. Cook until the surface shows a few bubbles, about 2 minutes. Flip carefully with a spatula and cook until the underside has browned, about 1-2 minutes more.
  • As the pancakes cook, transfer to a baking sheet and keep warm in a low (180-200 degrees) oven. Continue until all batter is used.
  • Top stacks of pancakes with a dollop of Greek yogurt and a drizzle of honey.
  • Makes about 12 pancakes.