Rye and Pear Pancakes with Cardamom Whipped Cottage Cheese and Cocoa Walnuts

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the walnuts on a small tray, toss them with the cocoa powder, and bake for 6 to 8 minutes until fragrant. Remove and let them cool slightly.

2. 2

   In a medium bowl, whisk together the rye flour, baking powder, ground cinnamon, and fine salt.

3. 3

   In another bowl, whisk the eggs with the milk, honey, vanilla extract, and melted butter until well combined.

4. 4

   Add the grated pear to the wet ingredients and stir. Pour this mixture into the bowl of dry ingredients and mix just until no visible flour remains; do not overmix.

5. 5

   For the cream, place the cottage cheese, plain Greek yogurt, and ground cardamom in a blender or small processor. Blend for 30 to 45 seconds until thick and smooth.

6. 6

   Heat a nonstick skillet or griddle over medium heat. Lightly grease it with a little butter. Pour about 60 ml / 1/4 cup batter per pancake.

7. 7

   Cook each pancake for 2 to 3 minutes on the first side, until bubbles appear on the surface and the edges look set. Flip and cook 1 to 2 minutes more, until golden and cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.

8. 8

   Serve the pancakes warm with spoonfuls of the whipped cardamom cottage cheese, the cocoa-toasted walnuts on top, and an extra drizzle of honey if desired.