Fluffy Fall Pancakes with Molasses-Thyme Pears

By by Thyme & Temp
Images
Fluffy Fall Pancakes with Molasses-Thyme Pears
Serves
Makes 4 servings
Ingredients
  • Pancakes:
  • 1½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 pinch of fresh grated nutmeg
  • 1¼ cups of whole milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

  • Molasses-Thyme Pears
  • 3 pears, peeled, cored, and cut into wedges
  • 2 tablespoona unsalted butter
  • ⅓ cup molasses
  • 1 cup of orange juice
  • 1 teaspoon cinnamon
  • 1 tablespoon fresh thyme
  • ½ cup pecan halves
  • Powdered sugar for topping


Procedure
Nothing says fall like a crisp, cool morning and a warm stack of pancakes. A topping of molasses soaked pears and pecans bring seasonal flavors to life and make them impossible to resist.

Whisk flour, sugar, baking powder, salt, and nutmeg in a medium mixing bowl.

In a separate mixing bowl, whisk together milk, egg, butter, and vanilla until thoroughly combined.

Add wet ingredients to the flour mix and whisk together gently until smooth.

Set aside while you prepare the pears.

In a 10-inch nonstick pan, melt butter and molasses over medium heat. Once melted, add the pears and cook for 2 to 3 minutes on one side, and then flip.

Add orange juice, thyme, cinnamon, and pecan halves, and allow pears to simmer for 10 minutes while the liquid reduces to syrup. Add more orange juice if needed.

Reduce heat to low while you make the pancakes

Heat a nonstick skillet over medium high heat.

Without use of oil or butter, add about ¼ cup of batter per pancake to pan.

When bubbles start to appear on the surface, and the edges look dry, flip to cook the other side (about 1 to 2 minutes).

Repeat this step until batter is finished.

Serve topped with pears, powder sugar, and maple syrup.

Fluffy Fall Pancakes with Molasses-Thyme Pears

By by Thyme & Temp
Serves
Makes 4 servings
Ingredients
  • Pancakes:
  • 1½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 pinch of fresh grated nutmeg
  • 1¼ cups of whole milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

  • Molasses-Thyme Pears
  • 3 pears, peeled, cored, and cut into wedges
  • 2 tablespoona unsalted butter
  • ⅓ cup molasses
  • 1 cup of orange juice
  • 1 teaspoon cinnamon
  • 1 tablespoon fresh thyme
  • ½ cup pecan halves
  • Powdered sugar for topping


Procedure
Nothing says fall like a crisp, cool morning and a warm stack of pancakes. A topping of molasses soaked pears and pecans bring seasonal flavors to life and make them impossible to resist.

Whisk flour, sugar, baking powder, salt, and nutmeg in a medium mixing bowl.

In a separate mixing bowl, whisk together milk, egg, butter, and vanilla until thoroughly combined.

Add wet ingredients to the flour mix and whisk together gently until smooth.

Set aside while you prepare the pears.

In a 10-inch nonstick pan, melt butter and molasses over medium heat. Once melted, add the pears and cook for 2 to 3 minutes on one side, and then flip.

Add orange juice, thyme, cinnamon, and pecan halves, and allow pears to simmer for 10 minutes while the liquid reduces to syrup. Add more orange juice if needed.

Reduce heat to low while you make the pancakes

Heat a nonstick skillet over medium high heat.

Without use of oil or butter, add about ¼ cup of batter per pancake to pan.

When bubbles start to appear on the surface, and the edges look dry, flip to cook the other side (about 1 to 2 minutes).

Repeat this step until batter is finished.

Serve topped with pears, powder sugar, and maple syrup.