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Silver Dollar Pear Pancakes


The maple syrup keeps the pears from browning before cooking; it also adds flavor and creates a light glaze.

  • Yield: Makes about twenty-four 3-inch pancakes

Source: Martha Stewart Living, February 1998


  • 2 Bosc pears
  • 2 tablespoons pure maple syrup, plus more for drizzling
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon unsalted butter
  • 1 recipe Best Quick Pancakes
  • Sour cream, for garnish


  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 degrees 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.

Cook's Notes

This recipe can be doubled.

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