Breakfast main page

Breakfast muffins
Apple and cinnamon oatmeal pancakes
Banana raisin french toast
Best pancakes
Buckwheat pancakes
Buttermilk pancakes
Dutch baby pancakes
Flax bran muffins
French toast
Fruit and nut breakfast squares
Silver dollar pear pancakes
Pancake add-ins

Eggs
Egg in a hole
Eggs benedict
Gruyere and parsley omelets
Poached eggs florentine
Scrambled egg feuillete
Scrambled eggs with caviar
Spanish omelets

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SILVER DOLLAR PEAR PANCAKES

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.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.