Maple syrup is not just for putting on your pancakes! With Maple Month officially here, enjoy this delicious recipe featuring one of nature’s finest sweeteners. This recipe is courtesy of Chef Carolyn from Carolyn’s Farm Kitchen, one of the chef instructors who has joined Appleton Cooks!, a farm-to-table cooking program sponsored by Appleton Farm in Ipswich. This recipe was featured at the “Tap to Table’ workshop on March 8.
Yield: 4-6 servings
1 cup whole milk
1 large egg
2 tablespoons melted unsalted butter
1 cup all-purpose flour
2 teaspoon baking powder
2 tablespoons of sugar
½ teaspoon of kosher salt
1 tablespoon unsalted butter
2 ripe pears, peeled and sliced
½ cup (total) Massachusetts maple syrup
2 teaspoons of lemon juice
Preheat oven to 375º
In a small bowl whisk together the milk, egg, and melted butter.
In a larger bowl blend together the flour, baking powder, sugar, and salt. Stir in the milk mixture and let the batter stand for at least 10 minutes.
Over high heat melt one (1) tablespoon of butter in a 10” ovenproof skillet, add the sliced pears and 2 tablespoons of maple, and sauté until the pears and syrup are caramelized, approximately
5-6 minutes (add another one (1) tablespoon of maple syrup if needed).
Remove the pan from the heat and add the lemon juice and the remaining maple syrup. Pour the batter evenly over the pears and bake for 12 minutes. Check for doneness by inserting a toothpick in the center of the pancake, if it comes out clean, it is done.
Remove pancake from the oven and let it sit for 1 minute. Carefully place an oversize plate (much larger than the pan you’re using) over the pan, and while holding onto both sides of the pan/plate with oven mitts, quickly invert the pancake onto the platter. Allow all of the maple syrup to drizzle over the top.
Any type of seasonal fruit would work well, such as summer berries, peaches, plums, apples, or even sliced bananas. Nuts would be a great addition too, as well as adding flavored extracts to the batter.
The View from Massachusetts posted on Sep 17
While Massachusetts can claim significant success in urban river revitalization, dam removal, cranberry bog naturalization and stream flow restoration, globally there are daunting challenges to restore highly impacted or vanishing ecosystems that will test the acumen of ecologists, engineers and politicians for years to come.
2014 DAR Agricultural Calendar: September posted on Sep 12
September’s photo contest winner was Gary Kamen, who photographed Mount Warner Vineyard in Hadley. Mount Warner Vineyards is a farm-winery located in Hadley, a small town in the beautiful Pioneer Valley. Operated by Gary and Bobbie Kamen, their philosophy is to recognize the unique characteristics of …Continue Reading 2014 DAR Agricultural Calendar: September
Calling All Shuckers! posted on Sep 3
Do you know where the oysters you ate at the raw bar last night were grown? Do you know how oysters are grown? Oysters naturally inhabited the eastern coast dating back to the 1700s, but due to over-harvesting, disease, and habitat loss, wild oysters have …Continue Reading Calling All Shuckers!