Cookin Canuck

Caramel & Sea Salt Pear Pancake Recipe

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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

Caramel & Sea Salt Pear Pancakes

From the kitchen of Cookin Canuck. www.cookincanuck.com
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Whole Wheat Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 6-inch Pancakes (Approximately)
Calories: 186kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

The Pancakes:

The Pears:

  • 6 tablespoons unsalted butter
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 3 Bartlett pears cored and chopped
  • extra maple syrup if desired

Instructions

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 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.
  • Repeat with the remaining batter.

The Pears:

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

Nutrition

Serving: 1Pancake + 1 Topping | Calories: 186kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 173mg | Potassium: 385mg | Fiber: 4g | Sugar: 10g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 1.1mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Reader Interactions

Comments

  6. kelley

    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

    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

    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. [email protected]

    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

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

    Reply

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