Rye Pancakes with Caramelized Pears and Maple Syrup

Ingredients

• 5 tablespoons melted unsalted butter
• plus more for brushing
• 2 Bartlett pearspeeled
• cored and cut into 3/4 -inch pieces
• 3/4 cup pure maple syrup
• Kosher salt
• 2 cups whole milk
• 2 large eggs
• 1 cup rye flour
• 3/4 cup all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder

Instructions

1. In a large skillet, heat 2 tablespoons of the butter.
2. Add the pears and cook over moderately high heat, stirring occasionally, until just tender and golden, about 5 minutes.
3. Stir in the maple syrup, season with salt and keep warm.
4. Set a large resealable plastic bag in a tall bowl to hold it upright.
5. In the bag, whisk the milk with the eggs and the remaining melted butter, then add both flours, the sugar, baking powder and 3/4 teaspoon of salt; stir until incorporated.
6. Preheat a griddle and brush lightly with melted butter.
7. Gently twist the bag and hold it upright.
8. Using scissors, snip off 1/4 inch from a bottom corner.
9. For each batch of pancakes, pipe 4-inch rounds of batter onto the griddle.
10. Cook over moderate heat until bubbles appear on the surface of the pancakes, 2 to 3 minutes.
11. Flip and cook until risen and golden brown, 2 minutes longer.
12. Serve topped with the maple pears.