These rye pancakes, unlike most whole-grain flapjacks, are a combination of all-purpose and rye flours for a remarkably delicate, light, and nutty breakfast. On top are succulent pears sauteed in butter and tossed in maple syrup. Oh, mamma!
These rye pancakes meld rye and all-purpose flours for a hearty, healthy pancake. And lest you worry these remarkably delicate, nutty rye pancakes sound too healthy, rest assured, they go splendidly with the pears sautéed in butter and maple syrup.–Angie Zoobkoff
Rye Pancakes with Maple-Pear Compote
- Quick Glance
- 30 M
- 30 M
- Makes 20 to 24 small pancakes
- For the maple-pear compote
- 2 tablespoons (1 ounce or 28 grams) unsalted butter, melted
- 2 firm but ripe Bartlett pears (about 1 pound or 454 grams), peeled, cored, and cut into 1/2- to 1-inch (1-cm) pieces
- 1/2 to 3/4 cup pure maple syrup (118 to 177 ml)
- Kosher salt
- For the rye pancakes
- 2 cups whole milk (475 ml)
- 2 large eggs
- 3 tablespoons unsalted butter (1 1/2 ounces or 42 grams), melted, plus more for the skillet
- 1 cup rye flour (103 grams)
- 3/4 cup all-purpose flour (90 grams)
- 3 tablespoons granulated sugar (37 grams)
- 2 teaspoons baking powder (8 grams)
- Kosher salt
- Make the maple-pear compote
- 1. In a large skillet over medium-high heat, melt the butter. Add the pears and cook, stirring occasionally, until just tender, 5 to 10 minutes. Stir in 1/2 cup maple syrup, season with salt, and remove from the heat. If you have a sweet tooth, go ahead and add the remaining 1/4 cup maple syrup. Otherwise, you can keep the rest handy and drizzle it over the pancakes later if you decide you need it. Cover to keep warm.
- Make the rye pancakes
- 2. Whisk the milk with the eggs and the melted butter in a medium bowl. In a separate medium bowl, whisk together the rye and all-purpose flours, the sugar, baking powder, and 3/4 teaspoon salt. Add it to the milk mixture and stir just until completely incorporated. The batter will be thin and probably a little lumpy. That’s okay.
- 3. Heat a griddle or large skillet over medium heat and brush lightly with melted butter. Ladle 4-inch (10-cm) rounds of batter onto the griddle. Cook until bubbles appear on the surface of the pancakes, 2 to 3 minutes. Flip and cook until the pancakes are risen and golden brown, 1 to 2 minutes more. Repeat with the remaining batter. It may be necessary to reduce the heat to low if the pancakes start to brown. Transfer the pancakes tto plates and repeat with the remaining batter.
- 4. Serve the rye pancakes topped with the maple-pear compote and devour immediately.
Maple-Apple Compote for Pancakes Variation
- If pears aren’t your thing, you can always swap our them out for tart apples, such as Granny Smith. Cook an equal amount of peeled, cored, and cut apples as stated in the recipe. Depending upon their firmness, you may need to cook the fruit a bit longer.