3 firm ripe Bosc pears — halved lenghtwise and cut
into wedges
4 tablespoons unsalted butter — melted
4 tablespoons packed light brown sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground all spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
1 cup canned pumpkin
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup chopped toasted pecans plus 1/4 cup
toasted pecan halves
Preheat oven to 425 degrees. Toss pears on a sheet pan with 1 tablespoon
butter and 1 tablespoon sugar and season with salt to taste. Roast pears in
middle of oven, stirring occasionally, until golden brown and tender, about
20 minutes. Keep pears warm in turned off oven while making the pancakes.
Whisk together flour, 2 tablespoons sugar, baking powder, baking soda,
allspice, cinnamon and salt in a medium bowl. In another bowl whisk
together milk, pumpkin, eggs, vanilla and 3 tablespoons butter. Whisk
pumpkin mixture into flour mixture until just combined. Stir in chopped
pecans until just combined. Brush a large nonstick skillet with some
additional butter to create a thin film and heat over moderate heat until
hot but not smoking. Working in batches of 4, spoon 1/4 cup of batter per
pancake onto hot skillet and cook until undersides are golden brown, 2
minutes. Flip pancake over with a spatula and continue to cook until just
cooked through, 2 minutes. Keep warm in oven while making remaining
pancakes in same manner.
Serve pancakes topped with pears, pecan halves and warm maple syrup.,
