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Berkshire Hudson Valley Reader Submitted

Breakfast

Malted Pear Pancakes

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Serves 4-6
Deborah Bowen
The Inn at Green River
Hillsdale, NY

Note: The distinctive taste of these pancakes comes from Carbon's Golden Malted Pancake and Waffle Flour. It can be purchased through Williams-Sonoma or ordered online at www.golden malted.com (800.686.6258). Malted flour makes a very light pancake. As a substitute for Golden Malted Flour, use an equivalent amount of all-purpose flour and add 1 teaspoon sugar, 4 teaspoons baking powder, and 3/4 teaspoon salt.

5 tablespoons butter
1 cup milk
2 Bosc pears, washed
2 eggs
1¼ cups Carbon's Golden Malted Pancake and Waffle Flour
1/4 cup water
real maple syrup

Cut the butter into chunks and melt it in a small saucepan. Add the milk and heat until just warm. Set aside, allowing the mixture to cool slightly.

Thinly slice the pears into 1/4-inch-thick round disks. Using an apple corer, cut the seeds out of the center, leaving donut-shaped rings. In a small bowl, whisk the eggs, and then stir in the cooled butter mixture. Place the flour into a large bowl. Add the egg/butter mixture to the flour and blend thoroughly. If using the Golden Malted flour, avoid leaving any small dry lumps. Add just enough water to make the batter pour easily. 

Coat a griddle or large skillet with cooking spray and wipe lightly with a paper towel. Heat the griddle to medium or until a few drops of water dance on the pan. Place several pear disks onto the griddle, and spoon the batter over each pear, filling the center hole. Cook until bubbles just break on the surface. Flip each pancake and cook for an additional 30 seconds or until the bottom is lightly browned. Serve hot with maple syrup.