Pumpkin, pear and ginger pancakes from The White Oak Inn

Pumpkin, Pear and Ginger Pancakes

2 eggs
1 3/4 cups milk
1/4 cup canola oil

1 cup pureed pumpkin
1/4 cup molasses

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

1 teaspoon cinnamon

1 1/2 teaspoons powdered ginger
1/4 cup  firmly packed brown sugar
1 cup quick-cooking oats, uncooked

2 pears

• Beat eggs and milk together.  Beat in pumpkin, oil and molasses. 
• In a larger bowl combine flour, baking powder, baking soda, salt, cinnamon, ginger, brown sugar and oats and mix well.   Make a well in the center and pour in the liquid ingredients.   Stir just until combined.  
• Allow batter to rest for 15 to 30 minutes before using.
• When ready to make pancakes, cut each pear into 1/4's lengthwise.   Cut out core.   Slice crosswise into 1/4 inch thick pieces.  
• For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.  Arrange several pieces of pear on top.  Turn pancakes when tops are covered with bubbles and edges look cooked.    Gives about 20 pancakes.

from Yvonne Martin, innkeeper at The White Oak Inn