Early fall is a great time of year for fruit, and if you're a fan of the gentle sweetness of pears then I'm guessing you've made sure to stock up on this fall's bounty. Adding just a bit of rum to softly cooked pears plays off the fruit's natural flavor, without overshadowing them.
I love pouring this sauce over pancakes, not to mention a big bowl of yogurt or ice cream. But for this recipe, I took things a step further, grating the pears and adding the mixture directly into my pancake batter. The result? Warm, fluffy pancakes with the sweet, boozy flavor of pears infused in every bite.
- 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.