Pumpkin Pecan Pancakes With Roasted Pears

Preheat oven to 425 degrees F. Toss pears on a sheet pan with 1 tablespoon butter and 1 tablespoon sugar and season with salt to taste.

Roast pears in middle of oven, stirring occasionally, until golden brown and tender, about 20 minutes. Keep pears warm in turned off oven while making the pancakes.

Whisk together flour, 2 tablespoons sugar, baking powder, baking soda, allspice, cinnamon and salt in a medium bowl.

In another bowl, whisk together milk, pumpkin, eggs, vanilla and 3 tablespoons butter. Whisk pumpkin mixture into flour mixture until just combined. Stir in chopped pecans until just combined.

Brush a large nonstick skillet with some additional butter to create a thin film and heat over moderate heat until hot but not smoking.

Working in batches of four, spoon 1/4 cup of batter per pancake onto hot skillet and cook until undersides are golden brown, 2 minutes. Flip pancake over with a spatula and continue to cook until just cooked through, 2 minutes. Keep warm in oven while making remaining pancakes in same manner.

Serve pancakes topped with pears, pecan halves and warm maple syrup.

Can be served with traditional warm maple syrup or honey.