Buckwheat with Pear Compote

Buckwheat with Pear Compote

A lovely dessert that's crispy and soft, bringing smiles to everyones' faces.


  • Put pears, ginger, lime peel, honey and water in a thick-bottomed pan.
  • Cover and cook the compote on a low heat for approximately 20 minutes.
  • Remove the lid from the pan and cook for about another 10 minutes - stirring occasionally.
  • Cover the compote and place in the refrigerator until it is cold. Add thyme and taste.
  • Mix wheat flour, buckwheat and salt. Beat the milk in a little at a time, then the egg, honey and butter - add a little to the pan.
  • Cover the mixture and place in the refrigerator for approximately ½ hour.
  • Leave a little of the melted butter in a pan (about 21 cm in diameter). Pour approximately 100g of the mixture into the pan and cook the pancake on an even heat for about 1½ minutes, flipping over to cook both sides.
  • Keep the pancake warm in the oven at approximately 100 °. Cook the rest of the pancakes.
  • Mix the lime juice and honey with a fork. Add the whipping cream and whip until the cream gets a slightly thicker consistency.
Top Tip

Instead of lemon thyme, you can use lemon peel.


Pear Compote
Peeled Diced pear (Approximately 500g)
Finely Grated Fresh ginger
1 tbsp
Finely Grated lime zest, unsprayed (Unwaxed)
2 tsp
Acacia honey
2 tbsp
1 tbsp
Fresh Lemon thyme Leaves
2 tsp
Pancake 9-Pieces
Wheat flour
125 g
Buckwheat Flakes
80 g
Coarse salt
1 tsp
300 ml
Melted butter
100 g
Freshly Squeezed lime juice
2 tbsp
Acacia honey
2 tbsp
Whipped cream
250 ml
Sprigs Of Lemon thyme