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1
Sift the dry ingredients into a large mixing bowl, pouring back into the bowl any bits of grains or other ingredients that may remain in the sifter.
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2
Whisk the melted butter, milk, and egg until thoroughly combined.
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3
Peel the pears.
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4
Using the large holes on a box grater, grate the whole peeled pears into the milk mixture; the pear juice should fall into the milk along with the grated pears.
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5
Using a spatula, add the wet ingredients to the dry ingredients and gently combine.
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6
For tender pancakes, it is important that you use a light hand as you gently fold the batter with the spatula.
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7
The batter should be slightly thick, with small pieces of pears flecked throughout.
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8
Although the batter is best if used immediately, it can sit for about an hour on the counter or overnight in the refrigerator.
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9
When you return to the batter it will be very thick and should be thinned, 1 tablespoon at a time, with milk--take great care to not overmix.
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10
Meanwhile, melt the butter and honey together in a small saucepan and cook until boiling, emulsified, and slightly thickened 2 to 3 minutes.
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11
Pour the honey butter into a serving pitcher and set it in a warm place near the stove.
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12
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan.
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13
Rub the pan generously with butter; this is the key to crisp, buttery edges, my favorite part of any pancake.
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14
Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time.
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15
Once bubbles have begun to form on the top side of the pancake, flip it over and cook until the bottom is dark golden-brown, about 5 minutes total.
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16
Wipe the pan with a cloth before griddling the next batch.
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17
Rub the pan with butter and continue with the rest of the batter.
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18
If the pan is too hot or not hot enough, adjust the flame accordingly to keep results consistent.
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19
Serve the pancakes hot, straight from the skillet, with the pitcher of honey butter, encouraging your guests to pour liberally.
