June 17, 2009

Raspberry-Orange Pancakes with Banana-Pear Topping

Posted in Make tagged , , at 1:41 pm by onetinyacorn

When I think of the weekends I spent as a child, what comes to mind are pancakes, cartoons, and PBS. It was a common occurrence on Sundays to be treated to a mighty stack of delectable flapjacks, then settle in for an afternoon of The Woodwright’s Shop. While my abilities to use a lathe remain untested, I’ve definitely inherited a love for pancakes. This is a recipe I invented last Saturday morning.

Begin the topping first, so that the simmering allows it to thicken while you’re making the pancakes.

Banana-Pear Topping

2 firm but ripe pears, diced

1 banana, sliced

1/2 cup orange juice or so (could be more–I didn’t measure)

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cardamom

1/8 teaspoon allspice

1 tablespoon maple syrup

Mix all liquid ingredients and spices in a medium bowl, until the maple syrup is well-incorporated. In a medium saucepan over medium heat, add the diced pears, then pour the liquid mixture over them. Allow to simmer, stirring occasionally, until the liquid is thickened (right before serving, add the sliced banana). Meanwhile, start making the pancakes:


1/2 teaspoon baking soda

1 1/4 cup whole wheat flour

2 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 egg, beaten

1 cup buttermilk (if you don’t have buttermilk, you can mix milk with a few tablespoons of yogurt together, or 1 cup milk and a teaspoon or so of vinegar or lemon juice. Let sit for a few minutes to coagulate).

2 tablespoons oil

1 teaspoon vanilla extract

1 teaspoon grated orange zest

1 cup raspberries

In a large bowl, mix together all dry ingredients. In a medium bowl, whisk together all wet ingredients. Add the wet mixture to the dry mixture, and stir just until moistened. Add in the raspberries, and fold gently.

In a medium skillet over medium-high heat, add a tablespoon or so of oil to the pan to coat the bottom. I used about 1/2 cup of batter per pancake, but you can make them as big or as small as you dare. You’ll want to flip them when the outer edges start to look a bit cooked, and the batter is bubbling.

When golden-colored, remove and add the banana-pear topping, which should be thickened by now.

Yields: 6 large-ish pancakes.

Would you like some paaaancakes?



  1. Mary said,

    Pretty good post. I just came by your site and wanted to say
    that I’ve really liked browsing your blog posts. In any case
    I’ll be subscribing to your feed and I hope you write again soon!

  2. Sarah said,

    Yum! I think I’ll save this recipe!


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