MAPLE-PEAR PANCAKES
Enjoy a leisurely morning with these delicious pancakes or make them ahead of time and pop in the toaster for breakfast on-the-go.
Provided by Stéphanie Côté
Categories Pancakes
Time 40m
Yield 10 portions
Number Of Ingredients 8
Steps:
- Blend flour and baking powder in a bowl. Set aside.
- In an electric mixer at high speed, beat the eggs and maple sugar for about 5 minutes or until the mixture has tripled in volume.
- Reduce the speed. While still mixing, add in half the milk and the orange flower water (if desired), then the flour mixture. Add the rest of the milk. Use a spatula to stir in the pear. Leave to rest 10 minutes at room temperature.
- Heat a large non-stick pan over medium-low. When it's hot, brush with butter.
- For each pancake, pour about 80 ml (1/3 cup) of dough into the pan. (Cook 2 or 3 pancakes at a time, depending on the size of your pan.)
- Cook pancakes about 2 minutes per side. Turn when bubbles appear in the centre or the edges start to brown.
- If not serving pancakes right out of the pan, transfer to a plate and keep warm in a 100° C (200° F) oven.
MAPLE PEAR DEEP-DISH PANCAKE
An even richer version of this luscious treat! This smells unbelievable baking in the oven. Prep times does not include standing or cooling time.
Provided by JackieOhNo
Categories Breakfast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Toss pears, syrup, and lemon zest together in medium bowl. Let stand, stirring occasionally, 45 minutes.
- Heat oven to 350 degrees. Butter wide round 1-1/2-quart baking dish.
- Place milk, sour cream, eggs, vanilla, flour, sugar, and salt in blender or food processor and process just until blended, about 1 minute.
- Pour enough batter into prepared baking dish to measure 1/4 inch. Bake until slightly firm, 12-15 minutes.
- Remove pear slices from syrup with slotted spoon; reserve syrup. Arrange slices closely together on baked batter and sprinkle with almonds. Cover with remaining batter. Spoon reserved syrup evenly over top.
- Bake until wooden pick inserted in center of pancake comes out clean, about 1 hour. Let pancake cool on wire rack 30 minutes. Serve warm, with cream.
Nutrition Facts : Calories 518.5, Fat 27.6, SaturatedFat 13.7, Cholesterol 194, Sodium 200.4, Carbohydrate 59.1, Fiber 3.2, Sugar 34.1, Protein 10.8
PEAR PANCAKES
Make and share this Pear Pancakes recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, baking powder, baking soda, cinnamon and salt together in a large bowl.
- In a separate medium bowl, beat the egg. Add the milk, syrup and oil and mix will well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pear pieces.
- Set a a skillet or a large frying pan to medium heat and spray generously with cooking spray.
- Dollop the batter in 1/4 cup amounts per pancake. Cook until the edges look dry and bubble form all over the top. Flip and cook until the underside is golden brown.
Nutrition Facts : Calories 275, Fat 5.8, SaturatedFat 1.3, Cholesterol 56.1, Sodium 397.6, Carbohydrate 47.4, Fiber 2.2, Sugar 14.6, Protein 8.4
FLUFFY OVEN PANCAKE WITH PEARS
In this perfect oven pancake, cottage cheese lightens the batter and keeps it fluffy and moist as it bakes atop a pinwheel of caramelized pears. A generous pat of butter and a drizzle of maple syrup are the finishing touches on the easiest, most impressive pancake around.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
- Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
- Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
- Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.
SILVER DOLLAR PEAR PANCAKES
The maple syrup keeps the pears from browning before cooking; it also adds flavor and creates a light glaze.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about twenty-four 3-inch pancakes
Number Of Ingredients 6
Steps:
- Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.
- Heat an electric griddle to 375 degrees or a heavy skillet until very hot. Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 1/4 cup of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
- Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.
MAPLE-PEAR APPLESAUCE
Make and share this Maple-Pear Applesauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h22m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large nonaluminum saucepan; set over medium heat, cover, and bring to a simmer.
- Cook for about 12 minutes, or until the apples are slightly softened.
- Uncover and cook, stirring occasionally to break up the large pieces, for 7-10 minutes, or until the apples are soft but retain some texture.
- Taste and adjust the flavor with more maple syrup or lemon juice; let cool and refrigerate.
- Keeps for about 1 week, covered in the refrigerator.
Nutrition Facts : Calories 236, Fat 0.7, SaturatedFat 0.2, Sodium 4.6, Carbohydrate 61.9, Fiber 7.8, Sugar 48.3, Protein 0.9
MAPLE WALNUT PANCAKES
Make and share this Maple Walnut Pancakes recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 8-10 pancakes
Number Of Ingredients 9
Steps:
- Preheat non-stick pan sprayed with over medium heat.
- Mix all dry ingredients together in a medium bowl.
- In a separate bowl whisk together sour milk, maple syrup and egg. Add to dry ingredients and whisk till completely blended.
- For each pancake pour about a 1/4 cup of batter onto a hot pan.
- Cook on first side until bubbles that form begin to pop and edges look dry.
- With a spatula, turn and cook until second side is rich golden brown.
- Serve with additional maple syrup.
Nutrition Facts : Calories 151.8, Fat 6.1, SaturatedFat 1.3, Cholesterol 27.1, Sodium 247.3, Carbohydrate 21, Fiber 2.8, Sugar 8.1, Protein 5.2
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SOUFFLE PANCAKES WITH MAPLE-PEAR SYRUP - BETTER HOMES …
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- Make six foil rings (see "Foil Rings" tip) or use 4-inch cake rings or 3×1-inch round cookie cutters. Coat insides of foil rings, cake rings, or round cutters with nonstick cooking spray.
- In a large bowl whisk together egg yolks, milk, butter, vanilla, and salt. Holding a sieve over the bowl, sift cake flour, baking powder, and spice into yolk mixture. Whisk to combine.
- Place the egg whites in a large mixing bowl; add lemon juice. Beat egg whites with a mixer on medium to high until frothy. Gradually beat in sugar until stiff peaks form (tips stand straight). Fold half the beaten egg whites into the yolk mixture. Repeat with remaining beaten egg whites.
- Arrange three rings in a lightly oiled extra-large skillet. Heat over medium-low. Spoon batter into rings, filling each about two-thirds full. (Fill 4-inch rings half full; fill cookie cutter to the top.) Add 1 Tbsp. water to skillet around cakes. Cook, covered, 8 minutes or until bottoms are browned. Use kitchen scissors to cut foil away from cakes. (Or loosen cakes from rings, then lift rings away. Leave cookie cutters on cakes.) Carefully turn cakes. Add 1 Tbsp. water to skillet. Cook, covered, 5 minutes more or until set and browned on bottom. Remove to a plate. Repeat with remaining rings and batter. (If using cookie cutters, let them cool a few minutes, then loosen and remove cake.) Serve pancakes with Maple-Pear Syrup. Makes 6.
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