Rye Pancakes with Caramelized Pears and Maple Syrup

F&W's Justin Chapple adds rye flour to deepen the flavor of his tender pancakes and make them a little healthier.

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  • Servings: 4
KEY: Fruits

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Ingredients

  • 5 tablespoons melted unsalted butter, plus more for brushing
  • 2 Bartlett pears—peeled, cored and cut into 3/4 -inch pieces
  • 3/4  cup pure maple syrup
  • Kosher salt
  • 2 cups whole milk
  • 2 large eggs
  • 1 cup rye flour
  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder

How to make this recipe

  1. In a large skillet, heat 2 tablespoons of the butter. Add the pears and cook over moderately high heat, stirring occasionally, until just tender and golden, about 5 minutes. Stir in the maple syrup, season with salt and keep warm.
  2. Set a large resealable plastic bag in a tall bowl to hold it upright. In the bag, whisk the milk with the eggs and the remaining melted butter, then add both flours, the sugar, baking powder and 3/4 teaspoon of salt; stir until incorporated.
  3. Preheat a griddle and brush lightly with melted butter. Gently twist the bag and hold it upright. Using scissors, snip off 1/4 inch from a bottom corner. For each batch of pancakes, pipe 4-inch rounds of batter onto the griddle. Cook over moderate heat until bubbles appear on the surface of the pancakes, 2 to 3 minutes. Flip and cook until risen and golden brown, 2 minutes longer. Serve topped with the maple pears.
Contributed By Published February 2016

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