Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0
  • 5 Ratings

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Credit: Christopher Testani

Recipe Summary

hands-on:
15 mins
additional:
10 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 2 tablespoons of the butter in a large non-stick skillet over medium heat. Add the pears and cook, turning once, until golden brown and soft, 6 to 8 minutes. Add the blackberries and sprinkle with the light brown sugar, tossing to coat. Remove from heat and set aside. Wipe out the skillet.

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  • Meanwhile, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. In a separate microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the buttermilk and egg to the butter and whisk to combine. Add the wet ingredients to the dry ones and whisk to combine.

  • Heat the large nonstick skillet (wiped clean) or a griddle over medium heat. Lightly grease the pan with a pat of butter (or brush with melted butter). For each pancake, spoon a scant 1/3 cup of batter onto the prepared skillet. Cook, turning once, until cooked through, 4 to 6 minutes. Repeat, buttering the skillet between batches.

  • Serve topped with butter, the roasted fruit, and maple syrup.

Nutrition Facts

410 calories; fat 14g; cholesterol 80mg; sodium 590mg; protein 10g; carbohydrates 64g; sugars 21g; fiber 6g; iron 3mg; calcium 200mg.
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