Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (0.5g) ground ginger
  • 1 cup (240ml) whole milk
  • 1 large (50g) egg
  • 2 tbsp (30ml) melted unsalted butter, cooled
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 large (150g) ripe pear, peeled and grated

Instructions:

  1. Peel and grate the pear using the coarse side of the grater.
  2. Spread the grated pear onto a paper towel and press lightly for 2-3 minutes to remove excess liquid.
  3. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and ginger until combined.
  4. In a separate bowl, whisk the egg, milk, melted butter, maple syrup, and vanilla extract.
  5. Pour the wet ingredients into the dry. Stir with a spatula until just combined, leaving a few streaks of flour.
  6. Gently fold in the drained grated pear.
  7. Preheat your skillet over medium-low heat and add a small knob of butter.
  8. Pour 1/4 cup (60ml) of batter per pancake into the skillet.
  9. Wait until bubbles form on the surface and the edges look set and matte (about 3 minutes).
  10. Flip carefully and cook for another 2 minutes until mahogany-colored and springy to the touch.