Caramel & Sea Salt Pear Pancakes
These wholesome whole wheat pancakes are tender and fluffy, infused with warm spices like cinnamon, nutmeg, and allspice. Topped with sweet caramelized pears in a buttery sauce, they make a delicious breakfast treat. Each bite is a perfect harmony of flavors, making for a delightful morning meal.
— Constant Cookbook
Ingredients
- 2 large eggs
- 2 cup whole wheat pastry flour
- 1 1/2 cup skim milk (or more if batter is too thick)
- 1 tbsp maple syrup (or honey, agave nectar or brown sugar)
- 2 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1/2 tsp salt
- 6 tbsp unsalted butter
- 3 tbsp (packed) brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 3 Bartlett pears, cored and chopped
- Extra maple syrup, if desired
Instructions
- The Pancakes:
- In a large bowl, whisk the eggs. Add the flour, milk, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt. Mix well.
- Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a ¼ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
- Repeat with the remaining batter.
- The Pears:
- In a saucepan set over medium heat, melt the butter.
- Add the brown sugar, cinnamon and salt, and stir to combine.
- Stir in the pears and cook, simmering, until the pears are tender. You may need to turn down the heat slightly to keep the caramel at a gentle simmer.
- Serve the pancakes, with the pear and caramel sauce spooned over top.
- Serve with extra maple syrup, if desired.
Yield
Makes approximately 12 6-inch pancakes
Nutrition
- Serving Size: 1 Pancake + 1 Topping
- Calories: 186 kcal
- Carbohydrate Content: 28 g
- Protein Content: 5 g
- Fat Content: 7 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 43 mg
- Sodium Content: 173 mg
- Fiber Content: 4 g
- Sugar Content: 10 g
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