September 22, 2018
Happy Autumn 2018!
It’s my favorite season primarily for the weather and food. Fall is truly the best in those aspects.
These Autumn Pear Ginger Pancakes are the perfect start to the season – they’re the perfect breakfast for those chilly fall mornings when you just want to stay in bed with hot cocoa. That sounds like autumn weekend perfection if you ask me.
Apples get all the hype in the fall, but pears surely live up to their cousin’s popularity.
Pear and ginger are my new favorite combo. I feel like I talk about food combinations a lot, but combinations are of course one of the most important parts of cooking and baking. I mean, cooking is all about putting ingredients together, isn’t it?!
Happy Autumn, and I hope you give these pancakes a try 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Autumn Pear Ginger Pancakes.
- 1 large egg
- 2 tablespoons white, granulated sugar
- 1-1/4 cups milk
- 6 tablespoons unsalted butter, melted
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 ripe pear (any type), chopped
- In a large bowl, whisk together egg, sugar, milk, and butter. Fold in flour, baking powder, baking soda, salt, ginger, and cinnamon. Fold in chopped pears.
- Heat a couple tablespoons of butter or oil in a large skillet over medium low heat. Pour about 1/4 cup of batter into skillet, and cook on each side for 2-3 minutes. Serve pancakes fresh with maple syrup. Happy Autumn!
