Buttermilk Pear Pancakes Recipes

PEAR PANCAKES

Steps:

• Mix the flour, baking powder, baking soda, cinnamon and salt together in a large bowl.
• In a separate medium bowl, beat the egg. Add the milk, syrup and oil and mix will well.
• Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pear pieces.
• Set a a skillet or a large frying pan to medium heat and spray generously with cooking spray.
• Dollop the batter in 1/4 cup amounts per pancake. Cook until the edges look dry and bubble form all over the top. Flip and cook until the underside is golden brown.

GERMAN PEAR PANCAKE

Steps:

• Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
• Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.
• Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.
• Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.
• Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

PEAR AND VANILLA UPSIDE-DOWN PANCAKE

Steps:

• Preheat oven to 400°F.
• Scrape vanilla seeds from pod into a small bowl and add sugar. Rub sugar and seeds together to unclump seeds.
• Into a bowl sift together flour, baking powder, baking soda, salt and 1 tablespoon vanilla sugar. In a well-seasoned 10-inch cast-iron skillet melt butter over moderately low heat and remove from heat. In a bowl whisk together buttermilk, eggs, and 1 tablespoon melted butter, leaving remaining butter in skillet, and whisk into flour mixture until just combined. Let batter stand 15 minutes.
• Peel and core pears and cut lengthwise into 1/4-inch-thick wedges. Add pears to remaining vanilla sugar with lemon juice, tossing to coat. Arrange peats decoratively in butter remaining in skillet. Sprinkle any remaining sugar mixture over peats and cook over moderate heat until barely tender and sugar begins to caramelize, about 8 minutes.
• Pour batter evenly over peats and bake in middle of oven 15 minutes. Reduce temperature to 350°F. and bake 15 minutes more, or until top is golden and center is firm to the touch.
• Immediately run a thin knife around edge of skillet. Invert o plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Carefully lift skillet off cake and replace any fruit that is stuck to bottom of skillet.
• Serve pancake with syrup.

PEAR-TOPPED BUTTERMILK PANCAKES

Steps:

• In medium bowl, toss pears, lemon juice, honey and cinnamon. In 12-inch nonstick skillet, melt butter over medium-high heat. Add pear mixture; cook 8 to 10 minutes, stirring occasionally, until slightly thickened. Remove from heat; cover to keep warm.
• In another medium bowl, stir Bisquick mix, buttermilk and egg with fork or whisk until blended.
• Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
• Serve pancakes with warm pear topping.