Sunday in our house is "Big Breakfast" day. We spend a lazy morning cooking and then eating a meal that we would never have time for during the week - typically pancakes, waffles or french toast.
This morning, as I was headed to the freezer to grab the frozen Bow Hill Blueberries from my Beyond Box to add to our pancakes, I spied the overflowing bowl of pears [also from my beyond box] on the counter.
"I should make Pear Pancakes!", I thought. "Pear Ginger Pancakes!", I said, out loud, as I spied the fresh ginger from Terra Verde Farm. The family seemed excited, so off I went.
A few Google searches later and I had a game plan to adapt my go to buttermilk pancake recipe from Smitten Kitchen into gingery, pear-filled deliciousness.
PEAR GINGER PANCAKES [adapted from Smitten Kitchen + Martha Stewart]
2 cups flour [I like to use half white and half whole wheat]
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp sugar [or omit]
2 eggs, lightly beaten
2-1/2 to 3 cups buttermilk
4 tbsp unsalted butter, melted and cooled slightly
1 tsp grated fresh ginger [or more to taste]
1/2 tsp cinnamon
2 tbsp maple syrup
Plug in and preheat your electric griddle to the temperature recommended by the manufacturer, typically between 325F and 375F. If you don't have an electric griddle, heat a heavy skillet over medium heat.
Peel and core the pears and slice into thin rings [aim for slightly less than 1/8"]. Place the pears in a bowl and toss with the cinnamon and maple syrup. Gently stir to evenly coat the pear rings.
Whisk the dry ingredients together. Grate the ginger using a microplane grater or ceramic ginger grater. Add the buttermilk, eggs, ginger and melted butter to the dry ingredients and whisk to combine, being careful not to over mix.
Prepare your griddle or pan with melted butter. [I usually take the cut end of a stick of butter and drag it across the griddle a few times.] Wipe off excess butter with a paper towel.
Place some pear rings onto your griddle or pan, leaving enough space to make pancakes around them.
Pour a ladleful of batter over each pear ring, making sure that batter is both inside and outside of the ring.
Flip pancakes when the tops look dry. Cook on the "flip side" until nicely browned. Keep pancakes warm in a 200F oven while you use up the rest of the batter.
Serve warm with butter and maple syrup.