Lazy Saturday mornings can still be relaxed when homemade pancakes are in the works. Making the batter up to 4 days in advance and storing in the refrigerator lets the alarm clock stay on snooze. The compote can be made up to 2 days ahead too and chilled, covered, and reheated just before serving.

Print Recipe

Ginger-Pecan Pancakes with Raisin Pear Compote

Makes: 8 servings

Ingredients

Compote

4 medium red pears
½ cup golden raisins
⅓ cup freshly squeezed orange juice
Juice of 1 lemon
¼ tsp salt
2 tsp chopped fresh rosemary
2 Tbsp light brown sugar, firmly packed

Pancakes

2 cups all-purpose flour
2 Tbsp sugar
2½ tsp baking powder
1 tsp baking soda
¾ tsp salt
¾ tsp ground ginger
½ tsp cinnamon
¼ tsp allspice
2 eggs, beaten
1½ cups buttermilk
½ cup milk
¼ cup unsalted butter, melted
½ tsp vanilla extract
½ cup pecans, toasted and chopped
Softened butter, for serving

Instructions

To make the pear compote, cut the pears, unpeeled, into 1/2-inch pieces. Combine with raisins, orange juice, lemon juice, salt, rosemary and sugar in a medium saucepan. Cook for 25 minutes over medium-low heat, stirring every 5 minutes. Keep warm until serving.
While the compote is cooking, prepare the pancake batter. In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and allspice.
In a small bowl, whisk together eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients until thoroughly combined. Fold in the pecans.
For each pancake, ladle 1/4 cup of batter into a lightly greased non-stick skillet or griddle. Cook for about 2 minutes, or until bubbles form and the edges look done. Flip and cook until browned. Transfer to a warm platter and keep warm. Repeat with the remaining batter.
Serve pancakes with butter and warm compote.