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.
Rum and Pear Pancakes Recipe
- 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.