This recipe appears in:Sunday Brunch: Rum and Pear Pancakes
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- 4 tablespoons unsalted butter, divided, plus more for serving
- 2 semi-firm pears, grated, about 1 cup total
- 2 tablespoons sugar
- 1/4 cup rum
- 1 cup (5 ounces) all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup (8 ounces) milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- Maple syrup
In a medium skillet, melt 2 tablespoons butter over medium high heat. Add grated pear and cook, stirring often, until pear begins to soften, about 4 minutes. Add sugar and rum and cook until liquid has evaporated and pears are soft, about 6 minutes. Allow to cool.
In a bowl combine flour, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla. Add wet ingredients to dry ingredients, whisking to smooth out the lumps. Add pear mixture and whisk to combine.
In a large skillet, melt 1 tablespoon of butter over medium high heat. Add batter using a quarter cup measure to ladle it out. Cook until bubbles begin to appear on the surface of the pancake, about 3 minutes, flip pancake and cook until pancake is browned and cooked through, about 3 minutes longer. Repeat with remaining butter and batter until all the pancakes are cooked. Serve hot with butter and syrup.