Ginger-Pear Pancakes

  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk*
  • 1 egg
  • 3 tablespoons vegetable oil, divided
  • 2 teaspoons ground ginger
  • 2 pears, sliced lengthwise into 1/8-inch sections

Combine the flour, sugar, baking powder, and salt in medium bowl. Make a well in the center of the mixture. Add the buttermilk, egg, 1 tablespoon of the oil, and the ginger; whisk until smooth.

Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat or a griddle until hot. Carefully place one or two pear sections (depending on the size of your pan or griddle) onto the hot surface and pour just enough batter over the sections to cover them. When bubbles appear and burst on the surface (about 3 minutes), flip the pancakes; cook an additional 1 to 2 minutes or until the underside is golden brown. Remove to a plate and keep them warm until you are ready to serve them. Serve them with butter and warm maple syrup.

* If you don’t have buttermilk, add 2 teaspoons lemon juice or white vinegar to 1 cup milk and let it stand at room temperature for 5 minutes, without stirring.

  • Yields: 12-15 pancakes
  • Preparation Time: 20 minutes
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