- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. fine sea salt
- 2 Tbs. raw or turbinado sugar
- 1 egg, lightly beaten
- 1 1/4 cups milk
- 1 tsp. firmly packed, grated fresh ginger with
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 1 ripe Anjou or other sweet pear, peeled, cored
and cut into 3/8-inch dice
- 1/2 cup ginger preserves or marmalade, warmed
Preheat a nonstick or cast-iron griddle over medium-high heat until a drop of water flicked onto the surface dances and evaporates instantly. Brush the griddle with a little of the remaining 4 Tbs. melted butter. Slowly ladle a scant 1/4 cup of the batter onto the griddle, centering the ladle over the batter so it spreads out into a circle on its own. Continue ladling out the batter to make as many pancakes as you can without letting them touch. If they do touch, separate with the edge of a spatula.
When the pancakes have begun to bubble in the center and a few of the bubbles have popped and the undersides are golden, after about 2 minutes, flip them with the spatula. Cook until golden on the other side, about 1 minute more, then transfer to a platter in a low (200°F) oven to keep warm. Cook the remaining pancakes in the same way, adding butter to the griddle as needed.
Transfer the pancakes to warmed individual plates and serve immediately, topped with a dollop of warmed ginger preserves. Serves 3 or 4.