Caramel & Sea Salt Pear Pancake Recipe

by 39 Comments

Caramel & Sea Salt Pear Pancake Recipe by Cookin' Canuck

There’s something about burning calories that makes good food taste great. Runner’s World Magazine recently published an article on pancakes, touting them as one of the most-craved foods following a long run. Pancakes, breakfast burritos, bacon, homefries…it all sounds pretty darn good to me after exerting any sort of energy. But okay, let’s stick with pancakes for now – ladled with caramel and sea salt Bartlett pears, if you please.

In the Runner’s World article, the basic pancake recipe is written by the sweet and talented Pam Anderson of Three Many Cooks (she’s a regular contributor to the magazine). And then there are the dozen or so flavor variations to fit every palate. Well, I decided to add one of my own.

“Are these healthy?” you might ask. Well, the pancakes are made with whole wheat pastry flour. Does that count? And there are pears. Two points for healthy. But then there’s the little matter of the butter and brown sugar used to make the caramel. Sigh, well I didn’t say they were perfect. However, if you just went for a hike, downward-dogged yourself into a sweat in yoga class or ran a 5k, you deserve a little treat.

The recipe:

The pears:
In a saucepan set over medium heat, melt the butter. Add the brown sugar, cinnamon and salt, and stir to combine.

Caramel & Sea Salt Pear Pancake Recipe

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.

Keep warm on low heat until ready to serve.

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 1/4 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.

Serve the pancakes, with the pear and caramel sauce spooned over top. Serve with extra maple syrup, if desired.

Caramel & Sea Salt Pear Pancake Recipe by Cookin' Canuck

Other post-exercise breakfast ideas:

BreakfastCollage
Cookin’ Canuck’s Sweet Potato Hash with Canadian Bacon, Red Pepper & Sage
Cookin’ Canuck’s Southwestern Breakfast Quesadilla with Eggs, Black Beans & Salsa
Two Peas and Their Pod’s Cinnamon Streusel Pancakes
Eclectic Recipes’ Sausage & Eggs Benedict with Mock Hollandaise Sauce
How To: Simplify’s Egg, Pepper & Bacon Breakfast Burritos

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Caramel & Sea Salt Pear Pancakes

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From the kitchen of Cookin Canuck. www.cookincanuck.com

Yields Makes approximately 12 6-inch pancakes

Ingredients

    The pancakes

    • 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

    The pears

    • 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

    Directions

      The pancakes:

      1. In a large bowl, whisk the eggs. Add the flour, milk, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt. Mix well.
      2. 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.
      3. Repeat with the remaining batter.

      The pears:

      1. In a saucepan set over medium heat, melt the butter.
      2. Add the brown sugar, cinnamon and salt, and stir to combine.
      3. 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.
      4. Serve the pancakes, with the pear and caramel sauce spooned over top.
      5. Serve with extra maple syrup, if desired.

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      Comments

      6. kelley says

        Oct 8, 2012 at 7:45 am

        The pears have been so fantastic this year, what a great way to use them! I love a hearty breakfast after a good workout so I totally relate! Hope your marathon was great and I can’t wait to hear about it!

        Reply

      15. Cassie says

        Oct 8, 2012 at 10:03 am

        These are definitely a great treat for running a race. I love the combination of flavors! Congrats on the race this weekend, Dara, I can’t wait to hear more about it!

        Reply

      16. Wendy says

        Oct 8, 2012 at 12:24 pm

        I love this! I have always loved pears but don’t know that I’ve ever tried them as a pancake topping. Recently my 6 year old has announced that he “no longer likes syrup” (weird, right?) and I’ve been trying to come up with something to keep him from drenching his pancakes in butter. I can’t wait to give this a try!

        Reply

      26. kirsten@FarmFreshFeasts says

        Oct 9, 2012 at 5:39 am

        Do I have to run a marathon before I indulge? I’d be happy to prep the garden for winter or walk the dog or make a pizza or do some Pilates instead.
        Thanks for the recipe-they look lovely and so does your website!

        Reply

      34. Carolyn says

        Oct 29, 2012 at 9:32 pm

        LOVE, LOVE THESE PEAR PANCAKES!!! A GREAT BRUNCH yesterday with sausage & COFFEE:) Thanks so much.hugs Carolyn a Candian!

        Reply

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