This time of year the internet is overrun with pumpkin treats and apple ciders. The pear, although also in season, doesn’t seem to get as much publicity. I don’t know why not! Have a pear, you’ll taste fall.

This plateful of pancakes dressed in pear syrup was a perfect autumn breakfast and no pumpkins were harmed in the process.

Buttermilk Pancakes

Ingredients:

• 3 C flour
• 3 tbsp sugar
• 3 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 3 eggs
• 2 3/4 C buttermilk
• 3/4 C milk
• 1/3 C butter, melted

Steps:

1. In a large bowl combine dry ingredients.
2. In a separate bowl, whisk eggs. Add in both milks and the melted butter.
3. Combine wet ingredients into dry ingredients.
4. On a hot buttered griddle drop 1/3 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake.

Pear Syrup

Ingredients:

• 1 1/4 C pear nectar
• 1 1/2 C sugar
• 1/4 C light corn syrup
• 1/8 tsp cinnamon
• pinch ground cloves

Steps:

1. Combine all ingredients in a saucepan. Bring to a boil.
2. Boil for 60 seconds. It will foam!
3. Remove from heat. Skim off the foam.

*The pancake recipe is adapted from http://allrecipes.com/recipe/buttermilk-pancakes-ii/ and the syrup from http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/407/Recipe.cfm*