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Rye pancakes with pear and maple compote

This luxurious pancake is made with nutritious rye and baked with organic almond milk instead of cow's milk. It is topped with maple compote made from seasonal pears simmered in maple syrup. It's a healthy menu that is perfect for a leisurely weekend brunch.

You can make it with trans-fatty acid-free ULTRAMIX Pancakemix. How about a simple and healthy breakfast?

ULTRAMIX Pancakemix was created in the kitchen for baby food. It is trans fat-free and aluminum-free, so you can eat it with your kids every day! Contains buttermilk from Hokkaido.

Ingredients

  • ULTRAMIX Pancakemix 120g
  • 80g organic rye flour
  • 1 egg
  • 200ml organic almond milk
  • 1 teaspoon cinnamon
  • A pinch of salt
  • 2 pears
  • 2 tablespoons unsalted butter
  • 1/2 cup maple syrup + as needed
  • Unsalted almonds (as needed)
  • Blueberries
  • 1 tablespoon organic coconut oil

How to cook

  1. Make the maple pear compote. Peel the pears and cut them into 1cm cubes. Melt the butter in a frying pan over medium-high heat. Add the pears and cook, stirring occasionally, for about 5 minutes until soft. Stir in 1/2 cup of maple syrup and cook for another 3 minutes, then season with salt and remove from heat. Cover and keep warm.
  2. Mix the eggs and almond milk in a bowl until well combined. Add the ULTRAMIX Pancakemix, rye flour, cinnamon, and salt and mix lightly to make a dough.
  3. Fine grained organic rye
  4. Heat oil (or coconut oil) in a frying pan over medium heat. Turn off the heat and pour the batter into a frying pan so that it is about 10 cm in diameter. Cook for 2 minutes over low to medium heat, and when bubbles start to appear, flip it over and cook the other side for 1.5 to 2 minutes.
  5. Stack the pancakes, garnish with maple pear compote, drizzle with maple syrup, and top with crushed almonds and blueberries (optional).

The pancakes have a sophisticated taste with the flavor of cinnamon and the slight sourness of rye. They are luxurious and voluminous, with a rich butter flavor and a generous amount of rich pear maple compote. This is a menu you'll want to eat in the fall.

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