Ingredients:
Pears:
4 Bosc or Bartlett pears
3 tablespoons pure maple syrup, plus more for drizzling
¾ teaspoon ground cinnamon
Buttermilk Pancakes:
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons sucanat
2 large eggs, lightly beaten
3 cups buttermilk or 3 cups soymilk with 3 tablespoons lemon juice
4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle
Sour cream for garnish
Directions:
Heat griddle to 375 degrees. 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.
Whisk together flour, baking powder, baking soda, salt, and sucanat in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter, whisk to combine. Batter should have small to medium lumps.
Brush griddle with butter, wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 ½ inches apart. Let cook 1 minute. Ladle about ¼ 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 ½ 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. Makes about two and one-half dozen 4-inch pancakes.