4 April, 2021
Rum and pear pancakes recipe
4 tablespoons unsalted butter, divided into chunks and more per table
2 grated semi-hard pears, about 1 cup total
2 tablespoons sugar
1/4 cup rum
1 cup (5 ounces) all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup (8 ounces) milk
2 beaten eggs
1 teaspoon vanilla extract
In a medium skillet, melt 2 tablespoons of butter over medium to high heat. Add the grated pear and cook, stirring constantly, for about 4 minutes, until the pear softens. Add sugar and rum and cook for about 6 minutes, until the liquid evaporates and the pears are tender. Let cool.
In a bowl, combine flour, baking powder and salt. In a separate bowl, combine milk, eggs and vanilla. Add wet ingredients to dry ingredients, stirring to smooth out the lumps. Add pear mixture and whisk.
In a large skillet, melt 1 tablespoon butter over medium to high heat. Add the dough using a quarter cup measured for the shell. Cook until bubbles begin to appear on the surface of the pancake, about 3 minutes, turn the pancake over and cook until the pancake is golden and cooked, about 3 more minutes. Repeat with the remaining butter and beat until all the pancakes are done. Serve hot with butter and syrup.