USA : New York : Hillsdale : The Inn at Green River
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Malted Flour Pear Pancakes [rate this recipe]

(2 dozen 4” pancakes)

The idea of putting the disk of pear in the center of the pancake came from Martha Stewart Living Magazine but the taste comes from Carbon’s Malted Pancake and Waffle Flour which I order from Michigan (800-253-0590).

2 eggs 5 tablespoons butter
1 C milk 1 & 1/4 C. Carbon’s Malted Flour
1/4 C. water 2 Bosc pears

Beat the eggs thoroughly in a mixing bowl. Cut up the butter into 1/2” slices and melt in a saucepan, then add milk ‘til just warm. Set aside, allowing to cool a little before adding to the eggs. Wash and thinly slice the pears so that you have round disks about a 1/8” thick. Using an apple corer, cut the seeds out of the center, leaving donut shaped rings. Put the flour in a large bowl, add the milk and butter to the eggs, whisking thoroughly, then mix into the flour and stir. Carbon’s says to mix thoroughly (unlike most pancake recipes which say mix just until dry ingredients are well moistened, leaving small dry lumps.) I add enough of the water to make the batter easy to pour. If you can’t find the Carbon’s Malted Flour, just use regular flour and add 1 Tsp. sugar, 4 tsp. baking powder, and 3/4 tsp. salt to the flour and prepare in the same way.
Heat a griddle until a few drops of water dance on it. Spray with PAM, then wipe lightly with a paper towel so very little grease is left which results in the nice even browning of the pancake.
Put several disks of pear onto the griddle, then spoon batter over and around each pear and in the center hole. Cook until bubbles just break on the surface, then flip and cook another 30 seconds, or until the bottom is lightly browned. Serve hot with real maple syrup.

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