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Makes about two and
one half dozen 4 inch pancakes
4 Bosc or Bartlett pears
3
tablespoons pure maple syrup, plus more for drizzling
3/4 teaspoon ground
cinnamon
1/2 teaspoon unsalted butter
1 recipe buttermilk
pancakes batter
sour cream for garnish.
Core pears with
an apple corer.
Starting at the bottom, slice pears crosswise into 1/8 inch
thick rings, and toss in a small bowl with maple syrup and cinnamon.
Heat
an electric griddle to 375 degrees or a heavy skillet until very hot.
Brush
with butter; wipe off excess with a folded paper towel. Place a few pear slices
on the griddle, 2 1/2 inches apart. Cook for a minute. Ladle about 1/4 cup of
the batter into center of each pear ring.
Using the bottom of a ladle,
gently push batter over edges of pears. Let cook until pancakes have bubbles on
top and are slightly dry around the edges, about 2 1/2 minutes.
Using a
spatula, turn pancakes over; cook until golden on bottom, about 1 minute.
Repeat with remaining pears and batter. Serve with a dollop of sour cream
and extra syrup.
