Who ever said that being pear-shaped isn’t sexy? I think it can be absolutely delicious.
Oh yeah, these pancakes are pretty good, too.
The pears are first prepared by roasting them in olive oil and kosher salt, giving them a buttery consistency and a sweet/salty taste all at the same time. I don’t really know anything else to say other than “mercy”.
What will you need?
For the salted pears:
2 large pears, peeled and sliced as shown in the picture
2 tbsp extra virgin olive oil
1 tsp kosher salt
For the pancake mix:
1.5 cups cake flour
1/2 cup oat bran
1 tsp baking soda
1 tsp brown sugar
1 tsp cinnamon
1/2 tsp salt
1 cup 2% or soy milk
1/2 cup oil (I used grapeseed oil, most recipes call for vegetable oil)
1 large egg
1 tbsp unsalted butter
Extra butter and maple syrup to taste!
How do you make it?
Slice the pears as shown below, place them on a baking sheet and drizzle with olive oil and course kosher salt. Roast in the oven at 350 ° F until they start to brown – about 10 minutes. Remove from the oven and allow to cool.
In the meantime, combine all of your dry ingredients in a large bowl and the milk, oil and egg in a separate, smaller bowl. Once both are evenly mixed together in their respective bowls, add the wet ingredients to the dry ingredients and lightly fold everything together. Don’t be too rough – your pancakes will be better if you just lightly fold the mixtures together rather than ferociously mixing it.
Heat 1 tbsp of butter in a large skillet and add your pancake mixture to the pan in mounds that are the size of pancakes you’re feelin’ at the moment. Once the pancakes have started to cook on the bottom, add your roasted pears to the uncooked side of the batter. Cook a little longer and flip! Continue to cook on that side until the cake is done.
Remove from heat, sprinkle with cinnamon, drizzle some syrup, add some butter. Really it’s whatever makes you happy.