Whole Wheat Pumpkin Pancakes with Maple Bourbon Pears
- Adapted from 101 Cookbooks
- 2 cups white whole wheat flour or unbleached all-purpose flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- ?1/2 teaspoon fine grain sea salt
- 1 tablespoons pumpkin pie spice
- 1 1/4 cups buttermilk
- 1 tablespoon vanilla
- 1 cup pumpkin puree
- 2 large eggs lightly beaten
- ?2 tablespoons butter melted
- Maple Bourbon Pear
- 2 pears sliced
- 1 -2 tablespoons butter
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
- 1 shot bourbon
To make the pancakes combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, vanilla, pumpkin, eggs, and melted butter. Stir until they are just combined.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. Pour 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, top is bubbly and then flip with a spatula. Cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with Maple Bourbon Pears.
Place butter in medium sized pan and melt. Add pears to the pan and sprnkle with the cinnamon. Let the pears soften, turn them over and coat well. Sprinkle with more cinnamon if needed. Add maple syrup and bourbon. Let bubble for a minute or two. Pour over pancakes.