Pancakes with Poached Pears: If you love a tasty breakfast and brunch recipe, this new combination will make you happy.
It's a delicious recipe, and although you often encounter this at an American breakfast, these pancakes will certainly impress here, too. It quickly became a favorite with us!
Poached Pear Pancakes
I often come across pancakes in the recipes on American food blogs for breakfast. While in the Netherlands, we eat bread for breakfast and lunch (we eat a lot of bread), this is only the case in a few countries.
And why not fill a Sunday morning with delicious, airy pancakes? Of course, there is a topping to go with it and to stay in season (and because I still had a few left, I made delicious vanilla poached pears with it).
Pancakes with Cinnamon-Ginger Pears
After cooking the poached pears, I boiled the juice into a thick syrup and used that as a sauce. This way, you don't need any extra syrup or Maple Syrup. The combination of light pancakes with sweet vanilla stewed pears was perfect because the pancakes were gone in no time. This is definitely worth repeating.
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📖 Recipe
RECIPE CARD
Ingredients
Poached pears
- 2 cups Prosecco wine
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup sugar
- 2¼ cup water
- 4 poach pears, peeled
- 1 cinnamon stick
- ½ inch fresh ginger, sliced
Pancakes
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- 1 cup milk
- 1 egg, size L
Instructions
Vanilla Poached Pears
- Mix the prosecco, honey, sugar, vanilla extract, and water in a saucepan. Add the pears, cinnamon stick, and ginger.2 cups Prosecco wine, 2 tablespoons honey, 1 teaspoon vanilla extract, 1 cup sugar, 2¼ cup water, 4 poach pears, 1 cinnamon stick, ½ inch fresh ginger
- Bring to a boil and simmer for 20 minutes until the stewed pears are soft.
- Take the pears from the juice, remove the seeds, and cut them into small cubes.
- Allow the liquid to reduce (high heat) to approximately ½ cup (100 ml) of syrup.
Pancakes
- Mix flour, salt, sugar, and baking powder in a bowl.1 cup all-purpose flour, ½ teaspoon salt, 1 tablespoon sugar
- Mix the milk, egg, and oil into another bowl.2 tablespoons vegetable oil, 1 teaspoon baking powder, 1 cup milk, 1 egg
- Add the solid ingredients to the liquid and mix with a whisk to form a batter.
- Heat a frying pan with oil and pour 2–3 tablespoons of batter per pancake into the skillet.
- Cook until bubbles appear and the top firms up, then flip and cook for another 2 minutes.
- Serve the warm pancakes with the vanilla stewed pears and the syrup.
Notes
- Use firm, ripe pears for the best flavor.
- I often make poach pears from Gieser Wildeman pears (or another poach pear), but it is certainly not a must. You can stew any firm pear (for example, a Conference).
- Eating a stewed pear out of hand is not recommended. They are hard and dry, not tasty, and only edible after long stewing.
Let everything cool thoroughly before storing.
- Refrigerator:
- Wrap the pancakes in plastic wrap or store them in an airtight container next to each other as much as possible (you want to keep them fluffy and not collapse).
- You can store the stewed pears and the juice in an airtight storage container for up to three days.
- Freezer (pancakes only): Place them on a baking tray next to each other and let them freeze for 30 minutes. Remove them from the baking sheet and place them in a freezer bag or box. Frozen pancakes do not need to be defrosted before reheating.
- Reheat pancakes:
- Microwave: Put them in the microwave and heat for 20 seconds for one pancake and 1 minute for five pancakes.
- Oven: Place the pancakes side by side on the baking tray and cover with aluminum foil. Bake for 10 minutes at 350 °F (180 °C).
- In a skillet: Fry the pancakes side by side in the frying pan for about 5 minutes until they are warm inside.
Nutrition
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