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.
Ginger-Pecan Pancakes with Raisin Pear 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
- 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
- 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.