Christopher Testani
Hands-On Time
15 Mins
Other Time
10 Mins
Serves 4

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

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