Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Silver Dollar Pear Pancakes 3.5 (13) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2020 Print Rate It Share Share Tweet Pin Email Yield: 24 3-inch pancakes The maple syrup keeps the pears from browning before cooking; it also adds flavor and creates a light glaze. Ingredients 2 Bosc pears 2 tablespoons pure maple syrup, plus more for drizzling ½ teaspoon ground cinnamon ½ teaspoon unsalted butter 1 recipe Best Quick Pancakes Sour cream, for garnish Directions 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. Cook's Notes This recipe can be doubled. Rate it Print