A pear variety distinguished by a golden-yellow skin with a patch of red coloring on one side. The flesh of the Forelle Pear is sweet and crisp throughout. Although it is good eaten as a fresh Pear, it is typically more flavorful when it is cooked and served warm.
On a whim I decided to make these pancakes for a nice Sunday breakfast. Inspired by the coconut pancakes with cardamom syrup from Coconut & Lime. I had two of these cute little Forelle pears and decided to make something delicious of them. These pancakes turned out really good, I just love the nice, subtle and unique flavor that pears have.
The pancakes did not have enough pear flavor and little chunks to satisfy me but, the syrup definitely was full of flavor.
Sadly, I think this is one of the more rare times I actually made pancakes from scratch. Usually I have this wholewheat buttermilk pancake mix that I use from Hodgson Mill. Anyway, I liked this recipe because Sean and I realized that it was a cross between crepes and pancakes. We love crepes but sometimes they can take too long and be too complicated for the simple everyday breakfast so these were the perfect midway. :)
("Sand Dollar" Pear pancakes with lime zest, Pear saffron Syrup, and vanilla whipped cream served with a refreshing glass of rice milk)
Here's what I did....follow along or fill in the flavor blanks to create your own brilliant creation from what you have in your spice rack and fruit basket.
Pancakes (makes about 15 mini pancakes)
3/4 cup AP flour
3/4 cup milk
1 1/2 tbs. melted butter
1/2 tsp. salt
2 tbs. Grated pear mush mixed with 1 tbs. rice milk, a squirt of lime juice, and a dash of lime zest to your liking.
1/4 cup minced pear pieces
-Whisk all ingredients together until smooth.
I used a 1/4 measuring cup and filled it 1/2 way with batter and poured them on the griddle to cook. Medium high heat, about a minute on each side.
I also sliced some pear really thin to put on the pancake while cooking as you can see in the picture.
Then I put them in a clean kitchen towel on a plate to keep warm until serving.
Pear Saffron Syrup
-In a small pot heat the following ingredients while occasionally stirring.
1/2 cube butter(1/4 cup), 1/2 cup real organic maple syrup, 2 tablespoons grated pear mush, pinch of saffron, pinch of pumpkin pie seasoning.
Once butter is melted and syrup is hot and bubbling, take off the heat until ready to pour on pancakes.
Serve with whipped cream or fresh fruit, bacon, whatever-you know the breakfast drill I am sure.