Silver Dollar Pear 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.
Martha Stewart Living, February 1998
- Yield Makes about two and one-half dozen 4-inch pancakes
- 4 Bosc or Bartlett pears
- 3 tablespoons pure maple syrup, plus more for drizzling
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon unsalted butter
- Best Buttermilk Pancakes Best Buttermilk Pancakes (http://www.marthastewart.com/283519/best-buttermilk-pancakes), batter
- Sour cream, for garnish
- 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.
- 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.
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.