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Gingerbread Pancakes with Caramelized Pears
Gingerbread Pancakes with Caramelized Pears
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Create a holiday tradition with spiced gingerbread pancakes, perfect for Christmas morning. Top with whipped cream and caramelized pears for an extra special touch.
Ingredients:
  • For the compote:
  • 5 pears, peeled, cored, and sliced 1/2-inch thick
  • 3 tablespoons light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter
  • For the pancakes:
  • 2 cups (264 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups buttermilk
  • 1/2 cup unsulfured molasses (not blackstrap)
  • 2 large eggs
  • 3 tablespoons dark brown sugar, packed
  • 2 tablespoons canola oil, plus more for greasing skillet
  • 1 teaspoon vanilla extract
  • To serve:
  • 1 (5-ounce) container crème fraîche, lightly whipped
  • Maple syrup for drizzling
Instructions:
  • Prepare the compote by combining pear slices with brown sugar, cinnamon, and salt in a mixing bowl. In a large skillet over medium heat, melt butter until bubbly. Add the pear mixture and cook, stirring occasionally, until tender and caramelized, about 10-12 minutes. Remove from heat and keep warm.
  • Prepare the pancake batter: Combine flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt in a large mixing bowl. In a separate medium bowl, whisk together buttermilk, molasses, eggs, brown sugar, canola oil, and vanilla. Gently fold the wet ingredients into the dry until just combined, leaving some lumps in the thick batter.
  • Preheat and grease the griddle: Heat a large nonstick skillet or griddle over medium heat until it sizzles with a few drops of water. Once the water evaporates, lightly grease the pan with canola oil.
  • Cook the pancakes: Pour 1/4 cup of the batter onto a hot skillet and gently spread it into a 4-inch circle using the back of the measuring cup. Monitor the heat and adjust to medium-low if needed to prevent burning. Flip when bubbles form on top and edges look dry, about 2 minutes per side. Cook remaining batter in batches, greasing the pan as necessary. Keep cooked pancakes warm in a low oven as you finish cooking.
  • To serve, top the pancakes with the compote, dollops of crème fraîche, and generously drizzle maple syrup over them.

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