Caramel & Sea Salt Pear Pancakes
From the kitchen of Cookin Canuck. www.cookincanuck.com
Servings: 12 6-inch Pancakes (Approximately)
Calories: 186kcal
Ingredients
The Pancakes:
- 2 large eggs
- 2 cup whole wheat pastry flour
- 1 ½ cup skim milk or more if batter is too thick
- 1 tablespoon maple syrup or honey, agave nectar or brown sugar
- 2 tablespoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ½ teaspoon salt
The Pears:
- 6 tablespoons unsalted butter
- 3 tablespoons packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ 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