ok. you will seal the deal with this recipe. SO YUMMMMMMY! i want everyday to be V-day. Courtesy our awesome chef ed mcfarland from ed’s lobster bar. havent been yet…RUN! i’m not sure why this recipe serves FOUR…but whatever floats your boat. xo t
Pear Pancakes
(serves 4)
4 teaspoons baking powder
1 ¾ cups flour
1 tablespoon cocoa powder
4 eggs, separated
2 cups buttermilk
4 tablespoons butter, melted
1 ounce clarified butter
2 ounces Port
1 tablespoon maple sugar
1 pear, cut in ½ inch slices
2 tablespoons butter
vanilla ice cream
Step 1: Make batter
Begin by mixing buttermilk and yolks in one bowl, and in a separate bowl whip egg whites with a pinch of salt. In a third bowl, large enough to hold all the batter ingredients, mix the flour, cocoa, and baking powder together. To this add the buttermilk mix, and then mix in the butter, and finally gently fold in the egg whites.
Step 2: Flambe pears
In a non-stick pan or griddle, melt 2 tablespoons of butter on medium heat. Carefully lay the sliced pears flat in the pan and lightly brown them on one side and then flip them and flambe with 2 ounces of Port. Reduce liquid by half and sprinkle maple sugar on top. Reserve in the pan on the back of the stove.
Step 3: Make pancakes and serve
In a nonstick pan on medium heat, add ½ ounce of clarified butter (or just enough to cover the bottom of the pan) and pouring in the batter, make the pancakes 2 inches round. Arrange the warm pancakes on a plate (3 per plate) and on top of each pancake, place one piece of flambéed pear. Drizzle a little of the caramel from the flambee pan on top of each pear and serve with one scoop of vanilla ice cream on the side.
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Tags: toni on! new york, toni senecal
Great site!!!