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.
- 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
- In a large bowl combine dry ingredients.
- In a separate bowl, whisk eggs. Add in both milks and the melted butter.
- Combine wet ingredients into dry ingredients.
- 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.
- 1 1/4 C pear nectar
- 1 1/2 C sugar
- 1/4 C light corn syrup
- 1/8 tsp cinnamon
- pinch ground cloves
- Combine all ingredients in a saucepan. Bring to a boil.
- Boil for 60 seconds. It will foam!
- 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*