Saturday, February 19, 2011

Pear Pancakes

We had these de-lish Pear Pancakes for lunch this week. I get so sick of the sandwich, chips, fruit routine...BOR-ING! These were a nice change of pace and very yummy!


  • 4 Bosc or Bartlett pears
  • 3 tablespoons pure maple syrup, plus more for drizzling
  • ¾ teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons sucanat
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk or 3 cups soymilk with 3 tablespoons lemon juice
  • 4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle
  • Sour cream for garnish
Heat griddle to 375 degrees.

Core pears with an apple corer.  Starting at the bottom, slice pears crosswise into 1/8-inch thick rings, and toss in a small bowl with maple syrup and cinnamon.

Whisk together flour, baking powder, baking soda, salt, and sucanat in a medium bowl.  Add eggs, buttermilk, and 4 tablespoons butter, whisk to combine.  Batter should have small to medium lumps.

Brush griddle with butter, wipe off excess with a folded paper towel.  Place a few pear slices on the griddle, 2 ½ inches apart.  Let cook 1 minute.

Ladle about ¼ cup of the batter into center of each pear ring.  Using the bottom of a ladle, gently push batter over edges of pears.  Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 ½ minutes.

Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute.  Repeat with remaining pears and batter.  Serve with a dollop of sour cream and extra syrup.  Makes about two and one-half dozen 4-inch pancakes.

**I cut the recipe in half and we served ours with vanilla yogurt. It was a great lunch and as a bonus our house smelled like cinnamon the rest of the day!

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