Rum and Pear Pancakes

Ingredients

• 4 tablespoons unsalted butter, divided, plus more for serving
• 2 semi-firm pears, grated, about 1 cup total
• 2 tablespoons sugar
• 1/4 cup rum
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 1 cup milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• Maple syrup

Directions

1. Set a medium skillet over medium high heat and melt 2 tablespoons butter. Stir in the grated pear and cook, mixing frequently, until it starts to soften, about 4 minutes. Add the sugar and rum, then continue cooking until the pears are tender and the liquid has cooked off, about 6 minutes. Set the mixture aside to cool.
2. In one bowl, stir together the flour, baking powder, and salt. In another bowl, whisk the milk, eggs, and vanilla. Pour the wet mixture into the dry mixture and whisk until the batter is mostly smooth. Add the cooled pear mixture and whisk it in.
3. Melt 1 tablespoon of butter in a large skillet over medium high heat. Scoop the batter with a 1/4 cup measure and add it to the pan. Cook until bubbles start showing up across the top, about 3 minutes, then turn the pancake and cook until browned and done in the center, about 3 minutes more. Continue with the rest of the butter and batter until you’ve cooked the full batch. Serve hot with butter and syrup.