Oatmeal Pancakes with Pears and Pecans

Ingredients

• 1 cup quick cooking oats
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 2 tablespoons sugar, divided
• 2 eggs, beaten
• 1 cup milk
• 4 tablespoon unsalted butter, divided
• 3 ripe but firm pears, cut into 1/4-inch slices
• 1/2 cup chopped pecans

Directions

1. Add 1/2 cup quick cooking oats to a food processor and pulse until the pieces are fine. Pour them into a large bowl, then stir in the rest of the oats, the flour, baking powder, salt, and 1 tablespoon sugar. In a medium bowl, whisk the eggs with the milk, then gently fold that into the oat mixture. Let the batter sit while you move on.
2. Set a large non-stick skillet over medium heat and melt 1 tablespoon butter. Add the pears along with the remaining sugar, and cook them, giving the pan a shake now and then, until the slices start to soften and take on color, about 10 minutes. Take the pears out of the pan and wipe the skillet clean.
3. Put the pecans into the empty skillet over medium-high heat and toast them, tossing frequently, until they are browned, about 6 minutes. Remove the pecans and set them aside. Turn the heat down to medium-low and wipe out the skillet again.
4. Melt 1 tablespoon of butter in the skillet. Spoon in 4 1/4-cup portions of batter, and let them cook undisturbed until bubbles form on top and the undersides are golden brown, about 2 minutes. Turn the pancakes over and cook until the second side is golden brown, about 2 minutes longer. Move them to a plate and keep them warm. Continue the same way with the remaining batter and butter, cooking in batches, until all the pancakes are done. Serve right away with the pears and nuts.