Pear pancakes with maple syrup are a heavenly way to start your day. With just the right amount of griddled crispness and filled with rich, moist pear, you will fall head over heels for this meal, which is so sinfully good it makes for a swell breakfast and dessert.
Pear pancakes with maple syrup are a heavenly way to start your day.
With just the right amount of griddled crispness and filled with rich, moist pear, you will fall head over heels for this meal, which is so sinfully good it makes for a swell breakfast and dessert.
To track down almond flour and whole wheat pastry flour, browse your local grocer’s bulk section, where you can buy these ingredients in small quantities to save money.
For added crunch, consider throwing some chopped walnuts into your sauteed pear mixture. Homemade batter makes for some primo pancakes, but if you’re short on time any prepacked whole wheat or buttermilk mix will do.
2 large eggs
3/4 cup milk (with additional tbsp if batter is too thick)
2/3 cup whole wheat pastry flour
1 tsp vanilla extract
2 tbsp almond flour
1/3 tsp ground cinnamon
2 tbsp white sugar
3 tbsp brown sugar, divided
1/4 tsp kosher salt
3 ripe Bartlett pears
2 tbsp vegetable oil or butter for frying
3 tbsp toasted sesame seeds
1/3 cup maple syrup
Juice of half lemon
The key to perfect pear pancakes is in the knife work. To ensure that your pears are cooked to the correct softness within your pancakes, opt for thinner slices. If your pieces are too bulky in the batter, you’ll wind up with lumpy pancakes and undercooked pears.
These pears pair well with whipped cream topping or, for a unique tang, sour cream.
In a large bowl, quickly whisk eggs, milk and vanilla. Toss dry ingredients—whole wheat flour, almond flour, ground cinnamon, white sugar, salt and 1 tablespoon of brown sugar—together, and then whisk into egg mixture until just combined.
Peel, quarter and remove cores of pears. Chop one pear into small chunks, toss with lemon juice to prevent discoloring and set aside. Cut other 2 pears into thin slices and toss with lemon juice. Stir sliced pears into batter. Heat oil or butter in a nonstick frying pan over medium heat. Use a 1/4 cup scoop to pour batter into heated pan. Sprinkle pancake lightly with toasted
When pancake begins to form bubbles, flip over, continuing until both sides are golden brown, about 3 to 5 minutes total. In a small frying pan, saute chopped pear with butter and 2 tablespoons brown sugar until soft and caramelized. Serve pear pancakes with chopped pear topping and maple syrup. Makes approximately 12 pancakes.