Preparation

• Core pears with an apple corer.
  Starting at the bottom, slice pears crosswise into 1/8 inch thick rings, and toss in a small bowl with maple syrup and cinnamon.
  Heat an electric griddle to 375 degrees or a heavy skillet until very hot.
  Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Cook for a minute. Ladle about 1/4 cup of the batter into center of each pear ring.
  Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
  Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute.
  Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.