Sunday, October 24, 2010

Super tender pear pancakes

You know, I have never eaten more tender melting in Your mouth pancakes. They are so fruity and not floury at all! My husband even doubted if You can call it pancakes, because You can’t feel the dough while enjoying sophisticated vanilla pear taste… 

Serves 2

500 gram pears (semisoft)
1 egg
2 tbsp all-purpose flour
8 gram vanilla sugar
¼  tsp baking powder
1,5 tbsp sugar
Vegetable oil for frying

1)      Grate pears  coarsely (using the biggest grater’s holes).  Transfer it to the colander and drain slightly.
2)      In a bowl mix flour, baking powder, vanilla and castor sugar. Stir well and add an egg.

            Stir again until everything incorporated. Add pears. Stir, but not to much. Less stirring means more tender pancakes.  

  3)      Pre-heat a frying pan. Add a dash of vegetable oil, just not too much. Drop a large spoonful of batter into  the hot pan and flatten it out a little, otherwise You’ll have problem to getting them cooked in the center before the skin in burnt. Do not overcrowd the frying pan and fry over low to  medium heat. Flip over when the skin starts turning golden brown underneath and fry 2-3 minutes more. 

4)      Then fry another batch of pancakes.
Serve with chocolate or vanilla ice-cream and chocolate sauce. 

 For a homemade chocolate sauce:
Melt  100 grams of dark chocolate over water-bath and add 50 ml of hot double cream. Stir well and energetically until incorporated.
 For extra shine add a bit (10 grams) of cold butter in the end, and mix well.

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