Rye Pancakes with Caramelized Pears and Maple Syrup

Name: Rye Pancakes with Caramelized Pears and Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons melted unsalted butter, plus more for brushing; 2 Bartlett pearspeeled, cored and cut into 3/4 -inch pieces; 3/4 cup pure maple syrup; Kosher salt; 2 cups whole milk; 2 large eggs; 1 cup rye flour; 3/4 cup all-purpose flour; 3 tablespoons sugar; 2 teaspoons baking powder

Servings: persons

1
In a large skillet, heat 2 tablespoons of the butter.
2
Add the pears and cook over moderately high heat, stirring occasionally, until just tender and golden, about 5 minutes.
3
Stir in the maple syrup, season with salt and keep warm.
4
Set a large resealable plastic bag in a tall bowl to hold it upright.
5
In the bag, whisk the milk with the eggs and the remaining melted butter, then add both flours, the sugar, baking powder and 3/4 teaspoon of salt; stir until incorporated.
6
Preheat a griddle and brush lightly with melted butter.
7
Gently twist the bag and hold it upright.
8
Using scissors, snip off 1/4 inch from a bottom corner.
9
For each batch of pancakes, pipe 4-inch rounds of batter onto the griddle.
10
Cook over moderate heat until bubbles appear on the surface of the pancakes, 2 to 3 minutes.
11
Flip and cook until risen and golden brown, 2 minutes longer.
12
Serve topped with the maple pears.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons melted unsalted butter, plus more for brushing, 2 Bartlett pearspeeled, cored and cut into 3/4 -inch pieces, 3/4 cup pure maple syrup, Kosher salt, and more.

Yes, Rye Pancakes with Caramelized Pears and Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!