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

Martha Stewart Living, February 1998

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (5)

13 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/13/2012
So yummy! I used a box pancake mix and they turned out great. Definitely making this more often.
Rating: Unrated
05/10/2009
made these for mother's day as a complement to a savory egg dish. replaced sour cream with fresh raspberry compote. Excellent.
Rating: Unrated
03/04/2009
These are fantastic! Worth the extra effort to make plain pancakes really special.
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Rating: Unrated
03/04/2009
These are fantastic! Worth the extra effort to make plain pancakes really special.
Rating: Unrated
01/02/2008
MOTHER MADE THESE FOR ME AS A KID! NOW I MAKE THEM FOR MINE AND THEY LOVE EM, THANKS MARTHA
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