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Ginger Pear Pancakes

Ginger Pear Pancakes

Hot and fluffy pancakes with hints of sweet pear studded with tiny bits of fresh ginger!

Pancakes are such a wonderful and classic breakfast bread – one that can easily be tweaked to showcase your favorite flavors. We’ve made them with chocolate chips, lemon, bananas, and blueberries – there’s really no limit to variations. Every holiday season I make Emily a batch or two of ginger pear jam. This particular jam happens to be one of our favorites so adding some to our buttermilk ricotta pancakes seemed like a fun idea!

The result was really perfection. The flavors of the pears added a subtle sweetness with that beautiful warmth only ginger brings. In a pinch you can use fresh ginger along with store bought pear jam or preserves. But if you have the time you won’t regret whipping up a batch of our ginger pear jam – it’s divine!

A couple of tips my Mom always shared with me – when you whisk the wet and dry ingredients, mix just until they are blended, being careful not to over do it. As with any quick bread, over mixing the batter will produce a tough bread.

The second tip she shared, let the batter rest for about 10 to 15 minutes. It will produce a lighter, fluffier pancake – and the perfect bite!

Quick and delicious – ginger pear pancakes with a pat of butter, a touch of ginger pear jam and warm maple syrup. It’s perfect for any lingering holiday guests – or maybe just for you!

Ginger Pear Pancakes

2 cups flour

2-1/2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt

2 tablespoons sugar

2 extra-large eggs

2 cups buttermilk

¼ cup ricotta cheese

¼ cup ginger pear preserves or ¼ cup pear preserves plus 1 tablespoon chopped crystalized ginger

¼ cup vegetable oil

In a large bowl whisk together the flour, baking powder, baking soda, kosher salt and sugar.

In a separate bowl whisk together the buttermilk, ricotta cheese, pear preserves and vegetable oil until well mixed.

Add the buttermilk mixture to the dry ingredients and whisk just until blended. Don’t over mix the batter or the pancakes will be tough. Let the batter rest for 10 to 15 minutes.

Heat an electric griddle to 350-degrees or a flat griddle over medium heat on your stovetop. Ladle the batter onto the hot griddle and cook until bubbles form and rise to the surface and the batter is somewhat set on top – about 3 to 5 minutes.

Flip the pancakes and cook until golden brown, about another 3 to 4 minutes.

Serve hot with butter, additional pear preserves and warm maple syrup.

Makes about 10 to 12 pancakes depending on size.

Ginger Pear Pancakes, courtesy of Preserving Good Stock

December 28, 2018
: Makes about 10 to 12 pancakes.

Hot and fluffy pancakes with hints of sweet pear studded with tiny bits of fresh ginger!

By:

Ingredients
  • 2 cups flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 tablespoons sugar
  • 2 extra-large eggs
  • 2 cups buttermilk
  • ¼ cup ricotta cheese
  • ¼ cup ginger pear preserves or ¼ cup pear preserves plus ½ teaspoon minced fresh ginger
  • ¼ cup vegetable oil
Directions
  • Step 1 In a large bowl whisk together the flour, baking powder, baking soda, kosher salt and sugar.
  • Step 2 In a separate bowl whisk together the buttermilk, ricotta cheese, pear preserves and vegetable oil until well mixed.
  • Step 3 Add the buttermilk mixture to the dry ingredients and whisk just until blended. Don’t over mix the batter or the pancakes will be tough. Let the batter rest for 10 to 15 minutes.
  • Step 4 Heat an electric griddle to 350-degrees or a flat griddle over medium heat on your stovetop.
  • Step 5 Ladle the batter onto the hot griddle and cook until bubbles form and rise to the surface and the batter is somewhat set on top – about 3 to 5 minutes.
  • Step 6 Flip the pancakes and cook until golden brown, about another 3 to 4 minutes.
  • Step 7 Serve hot with butter, additional pear preserves and warm maple syrup.

 

 



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