Full Stack Buttermilk Pancakes (4) Recipe

Make shortbread dough and bake

Preheat oven to 350°F (175°C). Line a small baking sheet with parchment. In a medium bowl combine 3/4 cup flour, 3 tbsp granulated sugar and 1/8 tsp salt. Add 6 tbsp cold diced unsalted butter and rub together with fingertips or use a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1/2 tsp vanilla. Spread mixture in an even layer on the prepared sheet. Bake 12–15 minutes until lightly golden at edges. Remove and cool completely; it will crisp more as it cools. Once cool, pulse briefly in a food processor or break up with a rolling pin into coarse crumble (about 1/8–1/4 inch pieces). Reserve.

Prep pear butter

If using store-bought pear butter, transfer 3/4 cup to a small bowl and stir in 1 tsp lemon juice and 1/4 tsp ground cinnamon to brighten flavor. Taste and adjust: add a pinch more cinnamon or a few drops of lemon if needed. If using homemade pear butter, warm gently in a small saucepan over low heat to loosen before stirring in lemon and cinnamon.

Lightly sweeten crème fraîche

In a small bowl, whisk 1/2 cup crème fraîche with 1 tsp powdered sugar (optional) until smooth. Chill until ready to assemble so it keeps a cool, firm texture on the pancakes.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine sea salt until evenly distributed.

Combine wet ingredients

In a separate bowl whisk 1 large egg with 1 1/2 cups buttermilk, 3 tbsp melted cooled unsalted butter and 1 tsp vanilla extract until smooth.

Make batter

Make a well in the dry ingredients and pour in the wet mixture. Stir with a spatula until just combined; small lumps are fine. Do not overmix. Let batter rest 5–10 minutes; this relaxes gluten and gives taller, tender pancakes. If batter is very thick, add up to 2 tbsp additional buttermilk to reach a pourable but slightly thick consistency.

Cook pancakes

Heat a heavy skillet or griddle over medium heat. Brush lightly with 1 tbsp vegetable oil or melted butter and wipe with a paper towel. For each pancake, pour about 1/3 cup batter onto the hot surface leaving space between. Cook until bubbles form across the surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Transfer to a warm oven (200°F/95°C) on a baking sheet to keep warm while you cook remaining pancakes. Makes about 8–10 pancakes (4 servings, two tall pancakes per person).

Assemble pancakes

Stack two pancakes per plate. Spoon 2–3 tbsp warm pear butter over the top of each stack so it drips slightly down the sides.

Add crème fraîche and crumble

Dollop about 2 tbsp lightly sweetened crème fraîche on top of the pear butter. Sprinkle 2–3 tbsp shortbread crumble over the crème fraîche and around the plate for texture.

Garnish and finish

Add a few thin pear slices to the side if using, drizzle up to 1 tbsp maple syrup per stack if desired, and dust with a light sprinkle of powdered sugar. Serve immediately while pancakes are warm so the pear butter and crumble contrast with the cool crème fraîche.