Рецепт Caramel & Sea Salt Pear Pancake Recipe
There’s something about burning calories that makes good food taste great. Runner’s World Magazine recently published an article on pancakes, touting them as one of the most-craved foods following a long run. Pancakes, breakfast burritos, bacon, homefries…it all sounds pretty darn good to me after exerting any sort of energy. But okay, let’s stick with pancakes for now – ladled with caramel and sea salt Bartlett pears, if you please.
In the Runner’s World article, the basic pancake recipe is written by the sweet and talented Pam Anderson of Three Many Cooks (she’s a regular contributor to the magazine). And then there are the dozen or so flavor variations to fit every palate. Well, I decided to add one of my own.
“Are these healthy?” you might ask. Well, the pancakes are made with whole wheat pastry flour. Does that count? And there are pears. Two points for healthy. But then there’s the little matter of the butter and brown sugar used to make the caramel. Sigh, well I didn’t say they were perfect. However, if you just went for a hike, downward-dogged yourself into a sweat in yoga class or ran a 5k, you deserve a little treat.
The recipe:
The pears:
In a saucepan set over medium heat, melt the butter. Add the brown sugar, cinnamon and salt, and stir to combine.
Stir in the pears and cook, simmering, until the pears are tender. You may need to turn down the heat slightly to keep the caramel at a gentle simmer.
Keep warm on low heat until ready to serve.
The pancakes:
In a large bowl, whisk the eggs. Add the flour, milk, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt. Mix well.
Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through. Repeat with the remaining batter.
Serve the pancakes, with the pear and caramel sauce spooned over top. Serve with extra maple syrup, if desired.
Other post-exercise breakfast ideas:
- Cookin’ Canuck’s Sweet Potato Hash with Canadian Bacon, Red Pepper & Sage
- Cookin’ Canuck’s Southwestern Breakfast Quesadilla with Eggs, Black Beans & Salsa
- Two Peas and Their Pod’s Cinnamon Streusel Pancakes
- Eclectic Recipes’ Sausage & Eggs Benedict with Mock Hollandaise Sauce
- How To: Simplify’s Egg, Pepper & Bacon Breakfast Burritos
- Caramel & Sea Salt Pear Pancakes
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- The pancakes:
- 2 large eggs
- 2 cup whole wheat pastry flour
- 1 1/2 cup skim milk (or more if batter is too thick)
- 1 tbsp maple syrup (or honey, agave nectar or brown sugar)
- 2 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1/2 tsp salt
- The pears:
- 6 tbsp unsalted butter
- 3 tbsp (packed) brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 3 Bartlett pears, cored and chopped
- Extra maple syrup, if desired
Instructions
The pancakes:
In a large bowl, whisk the eggs. Add the flour, milk, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt. Mix well.
Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
Repeat with the remaining batter.
The pears:
In a saucepan set over medium heat, melt the butter.
Add the brown sugar, cinnamon and salt, and stir to combine.
Stir in the pears and cook, simmering, until the pears are tender. You may need to turn down the heat slightly to keep the caramel at a gentle simmer.
Serve the pancakes, with the pear and caramel sauce spooned over top.
Serve with extra maple syrup, if desired.
2.0
breakfast,
caramel,
pancake,
pancakes,
pear,
recipe,
sea salt,
whole wheat