Half Stack Buttermilk Pancakes (2) Recipe
topped with pear butter, creme fraiche, shortbread crumble (v)
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Ingredients
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Pancake Batter (makes 2 half-stack servings, about 6 small pancakes)
Pear Butter Topping
Crème Fraîche
Shortbread Crumble
Finish & Garnish
Method
Pancake Batter (makes 2 half-stack servings, about 6 small pancakes)
Mix dry ingredients
In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt until evenly combined.
Mix wet ingredients
In a separate bowl whisk 3/4 cup buttermilk, 1/4 cup whole milk, 1 large egg, 2 tablespoons melted unsalted butter, and 1/2 teaspoon vanilla extract until smooth.
Combine batter
Make a well in the dry ingredients and pour the wet mixture in. Gently fold with a spatula until just combined — small lumps are fine. Do not overmix. Let the batter rest for 5 minutes to hydrate the flour and activate the leaveners.
Cook pancakes
Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter. For small/half-stack pancakes, pour about 3 tablespoons batter per pancake (you should get about 6). Cook until bubbles form on the surface and edges look set, 1½–2 minutes. Flip and cook until golden and cooked through, another 1–1½ minutes. Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
Pear Butter Topping
If pear butter is thick, warm 1/2 cup gently in a small saucepan over low heat or microwave briefly until spreadable. Stir in 1 teaspoon lemon juice to brighten flavor. Keep warm or room temperature for serving.
Crème Fraîche
In a small bowl stir together 1/4 cup crème fraîche and 1/2 teaspoon powdered sugar (optional) until smooth. Taste and adjust sweetness if desired. Chill until ready to serve.
Preheat oven to 350°F (175°C) or use a toaster oven. In a small bowl combine 1/4 cup all-purpose flour, 1 tablespoon granulated sugar, and a pinch (1/16 tsp) fine sea salt. Cut in 2 tablespoons cold cubed unsalted butter with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces. Spread on a small baking sheet or ovenproof dish and bake 8–10 minutes until lightly golden. Let cool; crumble with your fingers into coarse crumbs.
Finish & Assemble
To assemble two half-stacks: stack 3 small pancakes per half-stack (use 2 stacks total or plate as one half-stack of 3 pancakes). Spoon warm pear butter over the top pancake of each stack (about 2 tablespoons per stack). Dot each stack with about 1 tablespoon crème fraîche or a gentle spoonful at the side.
Sprinkle shortbread crumble generously over the pear butter and crème fraîche (about 1–2 tablespoons crumble per stack) so you get crunch with each bite. Add a few fresh pear slices and drizzle up to 1 teaspoon maple syrup per stack if you like extra sweetness.
Serve immediately while pancakes are warm so the crumble retains some texture and the pear butter is slightly spreadable.