Pear Pancakes

Kid Foodie is the only one in our household that likes to eat pears plain. I remember as a kid that I liked them for awhile but then the texture started to become an issue. So while I like the flavor of pears, the idea of biting into a mealy fruit still isn’t so appealing. With it essentially being pear season right now (our produce bin contains different varieties each week) even Kid Foodie is starting to wane a bit in his enthusiasm for them. So my fruit bowl is overflowing with no less than 3 varieties of pears as we speak.

I was trolling the internet for recipes that contain pears when I happened upon this Pear Pancake recipe at Martha Stewart’s site. Although this recipe does require a bit more prep than whipping up pancakes from scratch it’s still pretty darn easy and gives regular ole pancakes a bit of flair. Again, to make this version gluten free, I turn to my good friend Bob:

I usually try to keep this mix on hand. We’re not super big pancake eaters around here, but every once in awhile it’s nice to be able to mix this up quick. Now here’s where the pears come in. Years back at a Pampered Chef party I bought this apple peeler slicer corer. It sat unused for YEARS. Until . . . one day . . . I decided to try it out. It’s pretty awesome. It really does all 3 things in one fell swoop. So I put it to work last night on peeling, slicing and coring my pears. It did not fail me. If you have one of these, use it for this recipe.

Once you run your pears through, you’ll end up with long spirals. I forgot to take a picture last night, but here’s a shorter bit of what they’ll look like:

I only used the Martha Stewart recipe as a guide. So from here on out, here’s what you do:

Mix up the Bob’s GF Pancake Mix. Following the directions on the back for one serving.

After you peel, slice and core your pears (1 or 2), create separate rounds if they are spiraled. Soak them in a small dish with about 1/4 Cup maple syrup and 1 tsp. cinnamon.

Heat up your griddle with a bit of oil and place individual rounds of pears on the surface (I did 5 at a time). Let them heat through about a minute.

Spoon the pancake mix into the middle of the pear round and gently guide the rest to slightly spill over the sides. Flip when the mix’s shine dulls.

That’s it. Not much more effort than regular pancake mix but they look and taste extra special. I made a bunch and put them in the fridge. Heated up the next morning, they are still quite tasty. If you’re hosting a brunch, these would go over very well I’m sure.

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  • Kid Foodie

  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:
    heykidfoodie.com

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