Pear Almond Pancakes

Steps:

1. 1 c all-purpose flour (we use King Arthur)
   ½ tsp baking soda
   1 tsp sugar
   1/8 tsp allspice
   1/8 tsp cinnamon
   Dash cloves
   ½ tsp salt
   1 extra large egg, beaten
   1 ¼ c sour cream
   ¼ c buttermilk
   1 ripe pear, peeled, cored and sliced thin
   Poire, Williams Birne or other pear liqueur
   Sliced almonds, toasted
   
2. Place pear slices in a small bowl and soak in the Poire. In a large bowl, combine all dry ingredients except the pear and the almonds. Mix well.
   
   To the dry ingredients add sour cream, beaten egg and buttermilk. Stir until smooth. The batter should be thick but will flow easily when stirred.
   
   Heat griddle to medium hot temperature. Ladle batter onto griddle. Each pancake will be approx. 1/4 of a cup or one large ladle full.
   
   Makes pancakes approx. 5” in diameter.
   
   Arrange 5 slices of pear in a star shape in the center of the pancake. The pears must be lightly pressed into the batter.
   
   Sprinkle the toasted almonds in between the pear slices.
   
   When edges of pancakes are dry, turn them. It is best if they are flipped only once. Test for doneness with a toothpick.
   
   Serve fruit side up, sprinkle with confectioner’s sugar. Serve with warm maple syrup or a blend of maple syrup and Poire.

Contact Information

The Inn at Clamber Hill
111 North Main Street
Petersham MA 01366
USA

Phone:	+1-978-724-8800
Fax:	+1-978-724-8829
Toll-free:	+1-888-374-0007

Innkeeper(s)
Mark & Deni Ellis

Rates:
$169 - $215

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