Pear Ginger Wheatcakes

By Jenb42
January 16, 2012
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Pear Ginger Wheatcakes

Author Notes: These are made in muffin tins, but are quite unlike your average muffin- they reminded me the most of Scottish oatcakes, hence the name. They are full of whole grains and spices, with a hint of sweetness from pear and honey. They are good with butter and jam or honey, cream cheese, or plain. Make sure your whole wheat flour is coarsely ground- almost like very fine bulgur wheat- to get the right consistency. Jenb42

Serves: 12

  • 1 cup whole wheat pastry flour
  • 1 cup coarsely ground whole wheat flour
  • 1 teaspoon pumpkin pie spice
  • 1 pinch nutmeg
  • 1/2 teaspoon cardamom
  • 1.5 teaspoons baking soda
  • 1/4-1/3 cups honey (depending on how sweet you want them)
  • 1 egg
  • 2/3 cup full-fat yogurt
  • 1 grated D'anjour pear
  • 2 teaspoons vanilla
  1. Preheat the oven to 375 degrees.
  2. Grease a muffin tin or line with foil muffin cups.
  3. Combine whole wheat pastry flour, whole wheat flour, spices, and baking soda in a large bowl.
  4. Beat together yogurt, butter, pear, vanilla, honey, & egg.
  5. Add the wet ingredients to the dry ingredients and stir just enough to combine them into a batter.
  6. Put in the oven immediately, and bake for 20 minutes.

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