Buckwheat Cottage Cheese Pancakes with Warm Ginger Pear Compote and Toasted Pecans

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F. Spread the pecans on a small tray and toast for 6 to 8 minutes, until fragrant. Set aside.

2. 2

   2. In a medium bowl, whisk together the buckwheat flour, baking powder, 1/2 teaspoon of the ground cinnamon, and 1/4 teaspoon of the fine salt.

3. 3

   3. In another bowl, whisk the cottage cheese, eggs, milk, 1 tablespoon of the honey, vanilla extract, and melted butter until well combined.

4. 4

   4. Add the dry ingredients to the wet ingredients and mix just until you have a thick, even batter. Let it rest for 5 minutes while you make the compote.

5. 5

   5. For the compote, place the pears, fresh grated ginger, lemon juice, the remaining honey, the remaining cinnamon, and the remaining salt in a saucepan. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the pear is tender but still holds some shape.

6. 6

   6. Heat a nonstick skillet or griddle over medium heat and grease it lightly with butter. Pour in portions of batter, about 60 ml / 1/4 cup per pancake.

7. 7

   7. Cook the pancakes 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 in the center. Repeat with the remaining batter, adding more butter to the pan if needed.

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   8. Serve the pancakes warm with the warm ginger pear compote, a spoonful of thick plain yogurt, and the toasted pecans on top.