3 firm, ripe Bosc pears, halved lengthwise, cored and cut into lengthwise wedges
4 tablespoons unsalted butter, melted, plus additional for greasing skillet
4 tablespoons packed light brown sugar
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt plus additional for pears
1 cup milk
1 cup canned pumpkin
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup chopped toasted pecans plus 1/4 cup toasted pecan halves
1. Preheat oven to 425 degree 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 cooking pancakes.
2. Meanwhile, whisk together flour, remaining 3 tablespoons sugar, baking powder, baking soda, allspice, cinnamon, and salt in a medium bowl. In another bowl whisk together milk, pumpkin, eggs, vanilla, and remaining 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 4, spoon 1/4 cup of batter per pancake onto hot skillet and cook until undersides are golden brown, about 2 minutes. Flip pancake over with a spatula and continue to cook until just cooked through, about 2 minutes. Keep warm in oven while making remaining pancakes in same manner.
3. Serve pancakes topped with pears, pecan halves, and warm maple syrup. Makes 16 pancakes (4 servings).
