4 tablespoons unsalted butter, plus more for the pan
2 ripe but firm pears, cut into 8 wedges each
1/2 pint blackberries (fresh or frozen, slightly defrosted)
1 tablespoon light brown sugar
1 1/2 cups all-purpose flour, spooned and leveled
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk
1 large egg
pure maple syrup, for serving
Fat 14g (8 g saturated fat)
How to Make It
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.
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.
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