Pears start dropping from our trees in August, but it’s September when they reach their full potential of sweetness and juiciness. We try to gather our share from the ground and the trees before the critters eat them all, while still leaving some for the wildlife to enjoy. We eat some fresh, and others get made into treats like these Spiced Pear Pancakes. Like our other pancake recipes, this recipe doubles well and the cooked pancakes freeze well.
- Dry Ingredients
- 2 1/3 cups - whole wheat flour
- 1 tsp - ground cinnamon
- 1/4 tsp - ground cloves
- 2 tsp - baking powder
- 1/2 tsp - baking soda
- 1 tsp - salt
- Wet Ingredients
- 2 cups - water
- 1/4 cup - unsweetened applesauce, smooth style
- 1/4 cup - agave nectar
- 1 Tbs - apple cider vinegar
- 2 medium - pears, cored and diced, no need to peel
- If you are using an non-stick, electric griddle with a temperature control, preheat it to 375 °F. If you are using a non-stick skillet or non-stick, stove-top griddle, preheat it over medium heat.
- While the griddle or skillet is heating, combine the dry ingredients in a medium bowl, stirring well to thoroughly mix the ingredients.
- In a separate bowl, combine the water, applesauce, agave nectar, and vinegar. Pour this into the flour mix and whisk together just until combined. The point is to not over-stir the mixture, which can result in tough pancakes. If a few wisps or tiny clumps of flour are still visible, that's OK. They will cook out. Gently fold in the diced pears.
- Check the griddle or skillet to be sure it's properly heated and ready for the batter. Test by sprinkling a few drops of water on the surface. At the proper temperature the droplets will dance around. If the griddle is too hot the droplets will evaporate on contact, in which case you should reduce the heat, wait a few minutes and test again.
- Gently ladle a scant 1/2 cup of batter onto the hot surface.
- When bubbles form on the top of the pancake, it is ready to flip. Using a spatula, flip each pancake and cook another 1-2 minutes.
- Serve warm, plain or with your favorite toppings.
I've used both Bosc and Anjou pears in this recipe with equally delicious results. If you use a very small pear, use twice as many as indicated in the ingredient list.
Nutrition (per serving): 375 calories, 87% calories from carbohydrates, 10% calories from protein, 3% calories from fat, 12.5g fiber.