1 Make the compote: In a mixing bowl, toss the pear slices with the brown sugar, cinnamon, and salt. Melt the butter in a large skillet over medium heat. When the butter is bubbly, add the pears and cook, stirring occasionally, until tender and caramelized, 10 to 12 minutes. Remove from heat and keep warm.

2 Make the pancake batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.

In a medium bowl, whisk together the buttermilk, molasses, eggs, brown sugar, canola oil, and vanilla. Add the wet ingredients to the dry, using a spatula to stir until just combined (a few lumps are okay). The batter will be thick.

3 Heat and grease the griddle: Place a large nonstick skillet or griddle over medium heat, and let it get hot. (You’ll know it’s good to go when you flick a couple of drops of water on the skillet and they…

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