Elegant mini buckwheat pancakes with mascarpone cream and roasted pears - photo 1
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Elegant mini buckwheat pancakes with mascarpone cream and roasted pears

Breakfasts for Kids Gluten-free cuisine Breakfasts 60 min Medium 7 wyświetleń ~52.72 PLN - (0)
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Description

Delicate, gluten-free mini pancakes made from buckwheat flour served in an elegant form — with a velvety mascarpone and yogurt cream, warm caramelized pears, and crunchy almond flakes and pomegranate seeds. The dish combines the delicate, nutty aroma of buckwheat flour with the creamy sweetness of cheese and the citrus freshness of pears. Perfect for winter mornings for children — delicious, colorful, and beautifully presented, it will delight not only the little ones but also adults. Serve slightly warm, preferably with an extra teaspoon of honey to drizzle; it pairs well with fruit tea or warm cocoa. The aesthetic layers and contrast of textures (soft pancakes, creamy filling, juicy fruits, and crunchy almonds) make this breakfast look like a small work of art.

Ingredients (16)

Servings:
4
  • Buckwheat flour 150 g
  • Whole milk 300 ml
  • Egg 2 szt.
  • sugar 30 g
  • Baking powder 6 g
  • Butter 30 g
  • Mascarpone 200 g
  • Natural yogurt 150 g
  • Honey 60 ml
  • Pear 2.2 szt.
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Almond flakes 50 g
  • Pestki granatu 100 g
  • Vanilla extract 5 g
💰 Szacowany koszt dania: ~52.72 PLN (13.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancakes

1

Sift the buckwheat flour (150 g) into a large bowl to eliminate lumps and aerate the flour. Add the baking powder (6 g), sugar (30 g), and salt (1 g). Mix the dry ingredients evenly with a silicone spatula or whisk.

Ingredients: Buckwheat flour, Baking powder, sugar, Salt
Use a large, wide bowl for easy mixing. Sifting helps achieve a smooth batter without lumps.
2

In a separate bowl, beat the eggs (120 g) with a fork or whisk, add whole milk (300 ml) and vanilla extract (5 g) if using. Pour about 1/3 of the wet mixture into the dry ingredients and mix vigorously with a whisk to break up any lumps. Then, slowly add the rest of the liquids, mixing until you achieve a thick but pourable batter — the consistency should be thicker than typical pancake batter (like thick cream).

Ingredients: Egg, Whole milk, Vanilla extract, Buckwheat flour
Use a hand whisk or an immersion blender on low speed. Gradually add liquids to avoid lumps. If the batter is too thick, add 1–2 tablespoons of milk.
3

Set the dough aside for 10–15 minutes at room temperature. During this resting time, the flour will slightly swell, and the dough will become more elastic and easier to fry.

Ingredients: Buckwheat flour, Whole milk, Egg
Cover the bowl with a cloth or plastic wrap. If you are using buckwheat flour that hasn't been sifted, the dough may require a shorter resting time (about 10 min).
4

Heat a non-stick skillet with a diameter of 20–22 cm over medium heat. Add a piece of butter (about 5 g) and spread it with a kitchen brush or paper towel. Using a ladle, pour portions of the batter — for mini pancakes, use about 2 tablespoons of batter for each pancake. Cook for 2–3 minutes, until the edges are slightly firm, small bubbles appear on the surface, and the bottom is golden brown. Flip and cook for another 1–2 minutes until golden.

Ingredients: Butter, Buckwheat flour, Egg, Whole milk
Use a wooden spatula to flip. If the pan starts to smoke, lower the heat — too high a temperature will burn the pancakes on the outside while leaving the inside raw.

Baking pears

5

Preheat the oven to 190°C (top-bottom). Wash the pears (400 g), cut each into halves or quarters, remove the seeds with a teaspoon, and slice into 1–1.5 cm thick slices or larger quarters for a nice presentation. Place the pear pieces in a bowl, drizzle with lemon juice (15 ml), add 20–30 g of honey from the total amount, and sprinkle with cinnamon (2 g). Add small pieces of butter (about 10–15 g) on top of the fruit.

Ingredients: Pear, Lemon juice, Honey, Ground cinnamon, Butter
Use a sharp knife to slice the pears and a teaspoon to scoop out the seeds. A drizzle of lemon will prevent browning, and the butter with honey will create a nice caramelization.
6

Arrange the seasoned pieces of pear on a baking sheet lined with parchment paper in a single layer and place in the preheated oven. Bake for 15–20 minutes, until the pears are soft when pierced with a fork and slightly browned at the edges — check after 12 minutes to avoid drying out the fruit. Once baked, remove and let sit for a few minutes to allow the juices to thicken slightly.

Ingredients: Pear, Honey, Ground cinnamon, Butter
Use a metal baking sheet or a ceramic baking dish. The pears should be soft when pierced, but not falling apart — if you see intense caramelization and softness, they are ready.

Cream

7

In a bowl, combine mascarpone (200 g) with natural yogurt (150 g) and the remaining honey (the rest from 60 g). Gently whisk or mix on the lowest speed until smooth and creamy — do not whip for too long to avoid separating the mascarpone. Taste and add a bit more honey if needed.

Ingredients: Mascarpone, Natural yogurt, Honey
Use a wide bowl and a rubber spatula to remove the cream. If the cream seems too thick, add 1–2 tablespoons of yogurt. Be careful not to overbeat the cream with a high-speed mixer.

Additions

8

In a dry skillet over medium heat, toast the almond flakes (50 g) for 2–3 minutes, shaking the skillet or stirring until they are golden and fragrant. Set aside to cool. If you are using pomegranate seeds (100 g), prepare them just before serving to keep them juicy.

Ingredients: Almond flakes, Pestki granatu
Use a flat pan and don't leave it — the almonds burn quickly. You can toast them in batches to control the color.

Assembly and serving

9

On each plate, place 3 mini pancakes in a slight stack. On each stack, add 1–2 tablespoons of mascarpone-yogurt cream and gently spread it with a spoon or pipe it using a pastry bag to create a 'cloud'. Top with a few pieces of warm, baked pear. Sprinkle with toasted almond flakes and a few pomegranate seeds. Finally, drizzle everything with a small amount of honey (optional) and serve slightly warm or at room temperature.

Ingredients: Buckwheat flour, Mascarpone, Natural yogurt, Pear, Almond flakes, Pestki granatu, Honey
Use a small spoon or serving tray. For an elegant effect, arrange the pear asymmetrically and leave part of the cream visible. If serving for a little one, remove the pomegranate seeds or chop them more finely.
10

Serve immediately: the fruits taste best warm, and the pancakes will stay soft. For children from 3 years old, make sure that the pieces of fruit and pomegranate seeds are small enough to avoid choking hazards.

Ingredients: Pestki granatu
Use flat, light-colored plates to contrast the colors of the dessert. If serving for guests, prepare all components in advance (the pancakes and pears can be warmed briefly before serving).

Fun Fact

💡

Buckwheat, from which buckwheat flour is made, is not a grain and naturally does not contain gluten — it has been used for centuries in Eastern European cuisines (e.g. as blinis). The pomegranate was a symbol of abundance and health in Mediterranean cultures.

Best for

rodzinne śniadanie zimowe uroczyste śniadanie dla dzieci przyjęcie z okazji urodzin dziecka

Tips

🍽️ Serving

Serve on a light plate to highlight the red pomegranate seeds and the golden edges of the pears. For a more elegant effect, use a piping bag to squeeze the cream into cloud shapes. When serving for small children, remove the pomegranate seeds or crush them.

🥡 Storage

Store the remaining elements separately in the refrigerator: cream and roasted pears for up to 48 hours in an airtight container. Store the pancakes in a covered dish (preferably layered with parchment paper) for up to 24 hours. Briefly reheat the pancakes in a skillet or in the oven (max 5 min at 150°C). Store the toasted almonds separately in a dry container to maintain their crunchiness.

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