Spiced Pear Butter Pancakes with Pecan Crunch and Maple Cream

Ingredients

• •2 cups all-purpose flour
• •2 tablespoons granulated sugar
• •2 teaspoons baking powder
• •1/2 teaspoon baking soda
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon ground cloves
• •1/4 teaspoon salt
• •2 large eggs
• •1 1/2 cups buttermilk
• •1/4 cup unsalted butter, melted
• •1 teaspoon vanilla extract
• •1 cup spiced pear butter
• •1/2 cup chopped pecans
• •1/4 cup maple syrup
• •1/2 cup heavy cream
• •1 tablespoon powdered sugar

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.

2. 2

   In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.

3. 3

   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay.

4. 4

   Gently fold in the spiced pear butter, ensuring it is evenly distributed throughout the batter.

5. 5

   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

6. 6

   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown. Repeat with the remaining batter.

7. 7

   In a small bowl, whip the heavy cream with the powdered sugar and a pinch of salt until soft peaks form. Gently fold in the maple syrup to create the maple cream.

8. 8

   Toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.

9. 9

   To assemble, stack the pancakes on a plate, topping each layer with a spoonful of maple cream. Sprinkle with toasted pecans and drizzle additional maple syrup over the top.

10. 10

    Serve immediately and enjoy your cozy autumn breakfast!