Buttermilk Pancakes With Pan-Roasted Pears and Blackberries

INGREDIENTS:

1. 4tablespoons unsalted butter, plus more for the pan
2. 2ripe but firm pears, cut into 8 wedges each
3. 1/2pint blackberries (fresh or frozen, slightly defrosted)
4. 1tablespoon light brown sugar
5. 1 1/2cups all-purpose flour, spooned and leveled
6. 1tablespoon granulated sugar
7. 1teaspoon baking powder
8. 1/4teaspoon baking soda
9. 1/2teaspoon fine salt
10. 1 1/4cups buttermilk
11. 1large egg
12. pure maple syrup, for serving

DIRECTIONS:

1. 1. Melt 2 tablespoons of the butter in a large non-stick skillet over medium heat. Add the pears and cook, turning once, until golden brown and soft, 6 to 8 minutes. Add the blackberries and sprinkle with the light brown sugar, tossing to coat. Remove from heat and set aside. Wipe out the skillet.
2. 2. Meanwhile, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. In a separate microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the buttermilk and egg to the butter and whisk to combine. Add the wet ingredients to the dry ones and whisk to combine.
3. 3. Heat the large nonstick skillet (wiped clean) or a griddle over medium heat. Lightly grease the pan with a pat of butter (or brush with melted butter). For each pancake, spoon a scant 1/3 cup of batter onto the prepared skillet. Cook, turning once, until cooked through, 4 to 6 minutes. Repeat, buttering the skillet between batches.
4. Serve topped with butter, the roasted fruit, and maple syrup. 
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