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Filed under: Breakfast, Breakfast - Pancakes, Fruits - Pear.



Description:
An original award-winning recipe created by Mark & Deni Ellis. Many of our guests say these are the best pancakes they have ever eaten. Made with fresh pears marinated in Poire, a pear liqueur, and arranged artistically on the pancake while cooking.

Ingredients:
1 c all-purpose flour (we use King Arthur)
1/2 tsp baking soda
1 tsp sugar
1/8 tsp allspice
1/8 tsp cinnamon
Dash cloves
1/2 tsp salt
1 extra large egg, beaten
1 1/4 c sour cream
1/4 c buttermilk
1 ripe pear, peeled, cored and sliced thin
Poire, Williams Birne or other pear liqueur
Sliced almonds, toasted

Directions:
Place pear slices in a small bowl and soak in the Poire
In a large bowl, combine all dry ingredients except the pear and the almonds. Mix well.
To the dry ingredients add sour cream, beaten egg and buttermilk.
Stir until smooth. The batter should be thick but will flow easily when stirred.
Heat griddle to medium hot temperature.
Ladle batter onto griddle. Each pancake will be approx. 1/4th of a cup or one large ladle full. Makes pancakes approx. 5" in diameter.
Arrange 5 slices of pear in a star shape in the center of the pancake. The pears must be lightly pressed into the batter.
Sprinkle the toasted almonds in between the pear slices.
When edges of pancakes are dry, turn them. It is best if they are flipped only once.
Test for doneness with a toothpick.
Serve fruit side up, sprinkle with confectioner's sugar.
Serve with warm maple syrup or a blend of maple syrup and Poire.

Recipe Provided By:
The Inn at Clamber Hill
Petersham, MA

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