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Friday, February 19, 2010

Silver Dollar Pear Pancakes

Last year for Pancake Week my very favorite recipe was Double Coconut Pancakes with Vanilla Pear Sauce. I think pears naturally pair with pancakes beautifully. And these little loves are no exception. The coring/peeling was a bit of work (I used my twirly-whirly apple corer but the pears were a bit too soft and got lots of juice all over the place, but yummy juice) but it all paid off when we sat down to gobble them up. Delicious!

Silver Dollar Pear Pancakes
4 Bosc or Bartlett pears
3 T pure maple syrup, plus more for drizzling
3/4 tsp ground cinnamon (I used pumpkin pie spice for fun)
1/2 tsp unsalted butter

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 T sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 T unsalted butter, melted, plus 1/2 tsp for griddle

1. 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.

2. To make pancake batter, whisk together flour, baking powder, baking soda, salt and sugar in a medium bowl. Add eggs, buttermilk, and 4 T melted butter; whisk to combine. Batter whouls have small to medium lumps.

3. Heat an electric griddle to 375 degrees or a heavy skillet until very hot. Brush with butter. Place a few pear slices on griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 1/4 cup batter into the center of each pear ring. Using the bottom of the 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 1/2 minutes.

4. Using 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.Recipe from Martha Stewart Living, February 1998

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