As previously seen on Wit & Delight

Editor’s Note: Today we’re sharing a delicious pear pancake recipe from Sarah Kieffer, perfect for cozy fall weekend mornings (or weekdays before settling into your to-do list…whatever floats your boat). Enjoy folks, and happy autumn.

Ode To Autumn

It’s hard to remove all the leaves
of all the trees
of all the countries.
Spring
sewed them together on the fly
and now
one must allow them
to fall as if they were
yellow birds.
It isn’t easy.
There’s not enough time…

One must know
how to be quiet in all
the languages
and everywhere,
always
allowing
the leaves to fall,
fall,
allowing them to fall,
fall.

– Pablo Neruda

Autumn is my favorite season, and I love to usher it in with a good, cozy book, and baking anything with pears. These pancakes are on regular rotation at our house; they are lovely for breakfast and brunch, but also make a darn good dinner. I’ve also been smitten with Pablo Neruda’s odes, and have found there is a perfect one for almost every situation, season, and ingredient. – Sarah

Pear Pancakes

Adapted from Cook’s Illustrated

2 cups [10 ounces] all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 salt
1 teaspoon vanilla
1 egg
3 tbsp butter, melted and slightly cooled
2 cups buttermilk
1 pear, peeled and grated
1-2 tsp vegetable oil

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg and the cooled, melted butter until combined, and then the buttermilk, vanilla, and pear. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Be careful not to over mix the batter. Let the batter sit for 5 minutes while the skillet heats.

Heat a 12-inch skillet over medium heat for 3-5 minutes. Brush the pan bottom with vegetable oil. Using 1/4 cup of batter per pancake, add the batter to the skillet (only 2-3 pancakes will fit at a time). Cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1 1/2 minutes longer. Repeat with remaining batter, brushing the skillet with oil as needed between batches.

Serve with syrup, and/or whipped cream.