We liked Bosc pears best in this sauce, but most any kind will work.
Cooking Light JANUARY 2000
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and the next 4 ingredients (flour through salt) in a large bowl. Combine the buttermilk, butter, and egg, and add to the flour mixture, stirring with a whisk until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Bourbon-Pear Sauce.
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