Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>
>
While I have used the traditional ingredients for this pancake, I have changed the ratio of eggs to flour considerably. This resulted in what I think is a “real” pancake, by which I mean it is a cake, baked in a pan 🙂 If you look at the close-up of the cut pancake, you can clearly see the texture of a cake, not a traditional pancake, which is much lighter and fluffier in texture and therefore tends to deflate very quickly after being removed from the heat. This one you see here did not deflate and maintained the same light texture after it had cooled down and spent the night (half-eaten) in the fridge.
Makes you wonder why one goes through the trouble of making a complicated cake………. 🙂 ?
I know, I know, many folks enjoy baking and love to prepare cake in any form, shape, and taste – but if you don’t, (me), this easy recipe might just be the solution you’ve been looking for to have your ~~pancake~~ cake and eat it too 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more savory and sweet Pancakes on ChefsOpinion
>
>

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: peel 6 ea medium size pears

: poach the pears in 1 qt merlot, 2 ea whole cinnamon sticks, 3 ea star anis, 4 cloves and 1 cup sugar until cooked through but still firm, let cool in the wine

: when cool, remove the pears and pat dry, cut off the top and buttom, then around the core into 4 pieces, discard the top, bottom and core, cut the pears into 1 inch dice

: simmer the wine until reduced to 2 cups

: add 1/3 cup heavy cream, reserve in a warm place

: mix one cup of a/p flour with 5 egg yolks, 2 whole eggs and enough buttermilk to form a smooth, thick batter

: whisk 3 egg whites until stiff peaks, fold into batter

: melt 3 tblsp whole butter in a cast iron pan

: add the pancake batter to the med-hot pan, bake in a 375F preheated oven until the top has slightly solidified

: add the diced pears, return to the oven and bake until cooked through, about 15 minutes

: insert a toothpick into the pancake and remove – if nothing sticks to the toothpick, the pancake is done; remove from oven, place a serving plate upside down on top of the pan, turn pan and plate upside down so the pancake sits on plate

: dust the pancake with castor sugar, decorate to your preference

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>
>
>
>

4 comments

Looks great! Interesting technique to add the pears when the cake is half baked. To me what you’re doing is baking, by the way 🙂

LikeLike

Hans Susser says:

January 16, 2018 at 11:44 am

You add the fully cooked fruit later so they don’t sink to the bottom but stay in the middle.
Of course, the cooking technique for the dish is called – roasting/baking 🙂
Cheers !

LikeLiked by 1 person

Reply

Mouth is watering!

LikeLiked by 1 person

The texture is akin to that of a cake. I agree about doing the fruit half way through. What is, in effect, mulled wine, with a slight difference (the pears) is an enjoyable bonus tipple to ensure the santé du chef!

LikeLike