Pancakes with Poached Pears
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. Pears
Let everything cool thoroughly before storing.
- 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
Calories: 635kcal | Carbohydrates: 119g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 354mg | Fiber: 7g | Sugar: 84g | Vitamin A: 207IU | Vitamin C: 8mg | Iron: 3mg
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