Silver Dollar Pear Pancake Recipe
Whether your family calls them
hotcakes, flapjacks, griddle cakes, Johnny cakes, or plain old pancakes, they
all have a special place on the American breakfast table. A few helpful hints
will ensure a fluffy, golden stack every morning.
| Silver Dollar Pear Pancakes |
| |
| Makes about two and one-half dozen 4-inch pancakes |
| The maple syrup keeps the pears from browning
before cooking; it also adds flavor and creates a light glaze. This recipe
can easily be halved. |
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| 4 |
 |
Bosc or Bartlett pears
|
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| 3 |
|
tablespoons
pure maple syrup
, plus more for drizzling |
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|
| 3/4 |
|
teaspoon
ground cinnamon
|
| |
|
| 1/2 |
|
teaspoon
unsalted butter
|
| |
|
|
|
Best
Buttermilk Pancakes
batter |
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|
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Sour cream
for garnish |
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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. Heat an electric griddle to
375° or a heavy skillet until very hot. Brush with butter; wipe
off excess with a folded paper towel. Place a few pear slices on
the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about
1/4 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 1/2 minutes. |
| |
| |
3. 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. |
|
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