Pear Pancakes

The maple syrup keeps the pears from browning before cooking; it also adds flavour and creates a light glaze. This recipe can easily be halved.

1 recipe Buttermilk Pancakes

4 Bosc or Bartlett pears
3 Tbsp. pure maple syrup, + more for drizzling
¾ tsp. ground cinnamon
½ tsp. unsalted butter

Garnish:
sour cream

Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8" thick rings, and toss in a small bowl with maple syrup and cinnamon.

Heat an electric griddle to 375°F or a heavy skillet until very hot.

Brush griddle with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2½" 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 2½ 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 2 dozen 4" pancakes.