Pumpkin Pancakes with Maple Pears

1/2 C. each flour & yellow cornmeal
2 t. baking powder
1 t. cinnamon
1/4 t. each baking soda & salt
1 C. buttermilk
1/2 C. pumpkin purée, canned or homemade
3 T. light or dark brown sugar
1 egg
1 T. vegetable oil (preferably canola)
Maple-Pear Sauce (recipe follows)

In a small bowl, stir together dry ingredients to mix well. In a medium bowl, stir remaining (wet) ingredients together with a fork until blended & sugar dissolves. Add flour mixture & stir until just combined.

Preheat oven to 200°. Have a baking sheet ready.

Over medium-high heat, heat a nonstick skillet or griddle. Coat with nonstick cooking spray. Drop batter by 1/4 cupfuls, spreading each slightly. Reduce heat to medium. When browned on bottom & dry on top, turn pancakes over with a spatula & cook until bottoms brown. Transfer to a baking sheet & keep warm in oven while making remaining pancakes. Yield: 12 pancakes. Serve with Maple Pear Sauce:

Maple-Pear Sauce:
Yield: 2 Cups

1 T. butter
3 large ripe Bartlett pears, peeled, cored & sliced
1/2 C. pure maple syrup

In a large skillet, over medium-high heat, melt butter. Add sliced pears, sauté about 4 minutes, until softened & browned. Transfer to bowl. Add maple syrup to skillet & boil 1 to 2 minutes, until syrup thickens slightly. Stir into pears, pour into a serving pitcher or bowl.

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