This whimsical twist on a breakfast classic, with the topping hiding within, is a much more fun way to get your energy-boosting carbs than the standard packaged stuff. These are also perfect for road trips and camping.
To quicken the pace, you could also use a store-bought pancake mix. Cooling these and other items like muffins on metal racks lets air circulate around them, which prevents soggy bottoms.
- Use 1-to-1 gluten-free flour blend, spelt flour, whole wheat pastry flour, or oat flour instead of all-purpose flour
- Replace buttermilk or regular cow milk with nondairy milk such as almond
- Fill with chopped apples or peaches instead of pears
- 1 cup all-purpose flour
- 1 teaspoon cinnamon, divided
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 large egg, lightly beaten
- ¾ cup buttermilk or low-fat milk
- 1 medium-sized pear, finely chopped
- 1 tablespoon brown sugar or coconut sugar
- 1 tablespoon fresh lemon juice
In a large bowl, stir together flour, ½ teaspoon cinnamon, baking powder, baking soda, and salt. Stir in egg and buttermilk or milk and mix until smooth. If batter is too thick, stir in additional liquid, 1 tablespoon at a time, until you reach a fairly thin consistency.
In a separate bowl, stir together pear, sugar, lemon juice, and ½ teaspoon cinnamon.
Heat a nonstick skillet, griddle, or cast-iron pan over medium heat. Grease as needed. Place 1 tablespoon batter in pan and top with about 1 tablespoon of the pear mixture. Top with another tablespoon of batter so that pears are covered. Cook until edges begin to darken, flipping after about 2 minutes. Cook 1 minute more. Repeat with remaining batter and pear filling. You should end up with about 10 pancakes. Let pancakes cool on wire racks.
Adapted from Rocket Fuel: Power-Packed Fuel for Sports and Adventure by Matthew Kadey, RD with permission of VeloPress.