by Cordelia
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Cordelia's Notes:
Expand2-3 bartlett pears (depending on their size) Ask a question about this ingredient
1/3 cup honey Ask a question about this ingredient
1 teaspoon chopped thyme Ask a question about this ingredient
Peel the pears and cut them to small cubes. Drizzle a bit of lemon juice so the pears won't discolorate.
Ask a question about this stepput the honey in a pan and add the pears. Cook on medium heat for 10-15 minutes until juices evaporated, the honey caramelized but just a bit darker. Add the thyme in the last few minutes.
Ask a question about this stepPut aside to cool.
Ask a question about this step2 cups all purpose flour Ask a question about this ingredient
1.5 cups whoe milk Ask a question about this ingredient
4 eggs Ask a question about this ingredient
3 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2/3 cups crumbled Gorgonzola Ask a question about this ingredient
1/2 package of arugula Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
juice of half a lemon Ask a question about this ingredient
a little more gorgonzola for salad Ask a question about this ingredient
Separate the egg whites from the yolks and put in a different bowl with a pinch of salt. Beat the egg whites to stiff picks.
Ask a question about this stepin a different bowl mix the yolks, milk, salt.
Ask a question about this stepSift the flour and baking powder to the yolk bowl and mix well, but not too much so you won't get tough pancakes.
Ask a question about this stepFold the egg whites to the mixture (first fold 1/3 of the egg whites and ten the rest for fluffier texture).
Ask a question about this stepFold in the Gorgonzola and the pears.
Ask a question about this stepWarm a non-stick pan on medium heat with some butter (one teaspoon). When warm pour about 1/3 of a cup of the mixture to the pan (depending on the size of the pancakes you want). Fry for about 3-4 minutes until there are a lot of bubbles on top and the pan side is brownish. Flip the pancake and fry for 1-2 minutes until brownish. Don't cook too much so it won't get dry.
Ask a question about this stepMix the arugula with 2 tablespoons of olive oil, 2 tablespoons of honey, lemon juice and salt and pepper.
Ask a question about this stepFor serving - put a handful of the arugula on top of 1-2 pancakes and sprinkle with crumbled Gorgonzola.
Ask a question about this stepMMM, these sound delish!
thanks neighbor!