Buttermilk Pancakes with Chocolate Truffle Syrup & Candied Pears
Ingredients:
For the Buttermilk Pancakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- 2 eggs (room temperature)
- 2 cups buttermilk (room temperature)
- ¼ cup unsalted butter (melted, cooled)
- pinch cinnamon
For Truffle Syrup:
For the Candied Pears:
- 2 large Harry & David Royal Riviera Pears (diced)
- ¼ cup brown sugar
Instructions:
Buttermilk Pancakes:
- In a large bowl, whisk all eight ingredients together. Don’t over mix the batter.
- Preheat a skillet to medium-high heat. Spray the skillet with non-stick cooking spray.
- Ladle about 1/3 cup of the batter into the skillet. Once little bubbles appear, flip the pancake. Cook for another minute or until golden brown.
- Repeat the process until all the batter has been used. Drizzle your pancakes with the truffle syrup and garnish with the candied pears (see below).
Chocolate Truffle Sauce:
- In a medium saucepan over medium heat, melt six chocolate truffles. Stir to make sure the chocolate doesn’t burn. Remove from heat.
Candied Pears:
- Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray.
- Toss pears with brown sugar and place on the baking sheet.
- Bake for about 20 minutes or until golden and caramelized.
Notes:
*Buttermilk pancakes adapted from Food Network