Ingredients Fruits Rye Pancakes with Caramelized Pears and Maple Syrup Be the first to rate & review! F&W’s Justin Chapple adds rye flour to deepen the flavor of his tender pancakes and make them a little healthier. Slideshow: More Pancakes Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on February 1, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Total Time: 40 mins Yield: 4 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 Directions 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. 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. 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. Rate it Print