Lemon Gingerbread Pancakes with Poached Pears
These fluffy pancakes are infused with the warm spices of gingerbread and brightened up with a zesty lemon twist. Served with tender poached pears, they make for a cozy and comforting breakfast or brunch treat.
Nutrition Per Serving
- For the pancakes:
- - 1 1/2 cups all-purpose flour
- - 1/4 cup brown sugar
- - 1 tablespoon baking powder
- - 1 teaspoon ground ginger
- - 1/2 teaspoon ground cinnamon
- - 1/4 teaspoon ground nutmeg
- - 1/4 teaspoon salt
- - 1 cup milk
- - 1/4 cup molasses
- - 1 egg
- - 2 tablespoons unsalted butter, melted
- - 1 tablespoon lemon zest
- - Cooking spray or additional butter for greasing the pan
- For the poached pears:
- - 2 ripe pears, peeled and cored
- - 2 cups water
- - 1/2 cup granulated sugar
- - 1 cinnamon stick
- - 1/2 teaspoon vanilla extract
- 1. In a large bowl, whisk together the flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, and salt.
- 2. In a separate bowl, whisk together the milk, molasses, egg, melted butter, and lemon zest.
- 3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 4. Heat a nonstick skillet or griddle over medium heat. Lightly coat with cooking spray or butter.
- 5. Using a 1/4-cup measure, pour the batter onto the skillet or griddle. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- 6. Flip the pancake and cook until the other side is golden brown, about 1-2 minutes more.
- 7. Repeat with the remaining batter, greasing the pan as needed.
- 8. While the pancakes are cooking, prepare the poached pears. In a medium saucepan, combine the water, sugar, cinnamon stick, and vanilla extract. Bring to a boil over high heat, stirring until the sugar dissolves.
- 9. Reduce the heat to low and add the pears. Simmer gently until the pears are tender and easily pierced with a fork, about 15-20 minutes.
- 10. Remove the pears from the poaching liquid and let cool slightly. Slice each pear into quarters.
- 11. Serve the pancakes warm, topped with the poached pears and a drizzle of maple syrup or honey, if desired.
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