Buckwheat with Pear Compote

Name: Buckwheat with Pear Compote
Yield: 6 servings
Ingredients: 4 Peeled Diced pear (Approximately 500g); 1 tbsp Finely Grated Fresh ginger; 2 tsp Finely Grated lime zest, unsprayed (Unwaxed); 2 tbsp Acacia honey; 1 tbsp water; 2 tsp Fresh Lemon thyme Leaves; 125 g wheat flour; 80 g buckwheat Flakes; 1 tsp coarse salt; 300 ml milk; 4 eggs; 100 g Melted butter; 2 tbsp Freshly Squeezed lime juice; 2 tbsp Acacia honey; 250 ml whipped cream; Sprigs Of Lemon thyme

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

Ingredients

Pear Compote

Peeled Diced pear (Approximately 500g)	4
Finely Grated Fresh ginger	1 tbsp
Finely Grated lime zest, unsprayed (Unwaxed)	2 tsp
Acacia honey	2 tbsp
Water	1 tbsp
Fresh Lemon thyme Leaves	2 tsp

Pancake 9-Pieces

Wheat flour	125 g
Buckwheat Flakes	80 g
Coarse salt	1 tsp
Milk	300 ml
Eggs	4
Melted butter	100 g
Freshly Squeezed lime juice	2 tbsp
Acacia honey	2 tbsp
Whipped cream	250 ml

Garnish

Sprigs Of Lemon thyme

Instructions

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.