Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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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 🙂
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Bon Appétit !   Life is Good !
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Click here for more savory and sweet  Pancakes  on  ChefsOpinion
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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

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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

  1. 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!

    Like

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