Pancakes served with poached pears and pear syrup. A delicious combination for lunch or breakfast (as often happens in America).
On American sites I often come along recipes involving pancakes. For breakfast instead of lunch. Where in the Netherlands we eat bread, a bowl of granola or fresh fruit for breakfast that is not common practice in other countries.
But I love the idea of trying something else and so I thought it was fun to make a Sunday breakfast with pancakes. There should of course be a topping and to remain in the season (and because I still had a couple of pears in my pantry, I made delicious vanilla poached pears.
The juice then was reduced to a thick syrup, which I used as a sauce. The airy pancakes with poached pears were gone in a wink. I definitely think this is worth repeating. For breakfast ... or lunch.
It's a good taste!
Recipe Pancakes with poached
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Pancakes with poached pears
- 4 pears for poaching
- 500 ml prosecco wine
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 200 grams sugar
- 500 ml water
- 1 stick cinnamon
- 21 cm fresh ginger freshm minced
- 125 gram flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 2tablespoons oil
- 1 teaspoon baking powder
- 250 ml milk
- 1 egg size L
Ingredients you need per step are listed below the step in Italic
- Peel the pears.
- Mix in a saucepan the prosecco, honey, sugar, vanilla extract and water and lay the pears in the pan.
- Also add the cinnamon stick and ginger.
- Bring to a boil and simmer for 20 minutes until the pears are soft.
- Remove the pears from the juice and place on a dish.
- Let the liquid boil reduce further on high heat until you have about 100 ml of syrup.
- Remove the seeds from the poached pears, then cut the pears into small cubes.
- Mix in the first bowl of flour, salt, sugar and baking powder.
- In a second bowl, pour the milk, egg and oil and mix well.
- Add the solid ingredients to the liquid and whisk thoroughly. It does not have to be super smooth, there may still be some lumps in the batter.
- Grab some oil and grease a hot frying pan with a brush.
- Take 2 to 3 tablespoons of batter and pour it into the pan.
- With the back of the spoon you rub the batter into a round. That way you can make three pancakes at the same time. When you see bubbles form on the top and the top is getting firm, it's time to turn it around.
- Bake for another 2 minutes and the pancakes are ready.
- If you don't want to serve right away or you want to bring them all at once on the table, then you can keep the pancakes warm in the oven at 100 degrees Celsius.
- Serve the warm pancakes with stewed pears and syrup.
Indication Nutritional Value (Per Person / Portion):
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- a good pair of knives
- frying pan
- cutting board
- Brushes, spatulas and other cooking utensils