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Rye Pancakes with Caramelized Pears and Maple Syrup



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.