Buttermilk Pancakes with Chocolate Truffle Syrup & Candied Pears
from 1 vote
For the Buttermilk Pancakes:
For Truffle Syrup:
Harry & David Truffles
For the Candied Pears:
Harry & David Royal Riviera Pears
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.
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.
*Buttermilk pancakes adapted from Food Network
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