Pancakes With Pears (Dipped Pear Pancakes)
These pancakes with pears are the perfect fruit-filled breakfast treat! They're egg-free, soft, and fluffy, and have a sweet pear slice right in the center. Serve them up with some berries, a drizzle of maple syrup, or fresh on their own!
Servings: 8 pancake rings
Ingredients
- 1 large ripe (but firm) pear
- ⅔ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ½ cup milk
- 1 tbsp mild-tasting oil
- 1 tbsp maple syrup
Instructions
- In a bowl, whisk together the milk, oil, and maple syrup until combined.
- In the same bowl, add in the flour, cinnamon, baking powder, and salt and mix until a smooth batter forms. It is okay if there are a few small lumps in the batter. Let the batter stand for 5 minutes as you prepare the pear.
- Peel and slice the pear crosswise into rounds about ¼-inch thick. You'll want the slices to be fairly thin so that they fully soften on the pan when cooked. Use a small round object or mini round fruit cutter to cut out the core in the center of each slice to form the rings
- Heat a large nonstick skillet over medium-low heat. If needed, grease the pan with a light layer of butter or oil. Dip each pear ring into the pancake batter to fully coat it and shake off any excess batte
- Place the coated pear rings onto the heated skillet, leaving a little space between each one. Cook for about 2 to 3 minutes, or until the bottoms are lightly golden and the edges of the pancake coating look set.
- Carefully flip each pear pancake and cook for another 1 to 2 minutes, or until golden and cooked through. Repeat with the remaining pear slices, adjusting the heat as needed.
Notes
- Use a ripe but firm pear. You want the pear to have plenty of flavor and sweetness while still being sturdy enough to slice into rings and dip into the batter.
- Slice the pear about ¼-inch thick. Slices that are too thick may not soften enough by the time the pancake coating is cooked, while very thin slices can be more difficult to handle.
- Let the batter rest for 5 minutes. This gives the flour time to hydrate and allows the batter to thicken slightly so that it clings well to the pears.
- Check the batter consistency. The batter should be slightly thicker than traditional pancake batter so that it coats the pear rings without immediately sliding off. If it seems too thick after resting, stir in 1 tablespoon of milk.
- Cook over medium-low heat. The pears need a little time to soften, so avoid cooking these over high heat. Lower heat gives the pear time to soften while the pancake coating cooks through.
Nutrition
Calories: 85kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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