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!
Ingredients:
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!
Ingredients:
- 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!
No comments:
Post a Comment