Chocolate Chip Cinnamon Pancakes with Poached Pears

Chocolate Chip Cinnamon Pancakes with Poached Pears
Staff Writer
Thinkstock/iStockphoto

The cinnamon and pears in this recipe make it the perfect fall dish to serve, as dessert or even a very decadent breakfast. 

4
Servings
1661
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 1 Cup flour
  • 1 Ounce sugar
  • 1/2 Teaspoon salt
  • 1 Tablespoon baking powder
  • 2 Cups milk
  • 4 Cups butter
  • 2 Tablespoons cinnamon
  • 1/4 Cup chocolate chips
  • 2 Cups water
  • 1 1/4 Cup sugar
  • Zest of 1 1/2 lemons
  • 1/2 vanilla bean, split lengthwise
  • 2 Bosc pears, halved
  • Vanilla ice cream, for serving

Directions

For the pancakes, mix together all of the wet ingredients and dry ingredients in separate bowls. Fold together. Grill the pancakes in the size of your choosing on a hot griddle with some buttter. 

To make the pears, combine the water, sugar, lemon zest, and vanilla bean seeds and pod in a medium saucepan and bring to a boil over high heat, stirring until the sugar is completely dissolved. Peel the pears, leaving the stem intact, and slice off the bottom 1/8 inch of each pear to create a flat, stable base.

Reduce the heat to keep the poaching liquid at a bare simmer and add the pears, laying them on their sides so they are almost completely submerged. Cook, turning the pears occasionally so that they become saturated on all sides, until they are just tender when pierced with a fork, about 7 minutes.

Allow the pears to cool completely in their poaching liquid. Serve immediately, placed upright on the plate, or transfer the pears and liquid to an airtight container and store in the refrigerator for up to 2 days.

Serve the pancakes with a scoop of vanilla ice cream, a sprinkle of cinnamon, and the pears. 

Nutritional Facts

Total Fat
79g
100%
Sugar
74g
82%
Saturated Fat
17g
71%
Cholesterol
81mg
27%
Carbohydrate, by difference
213g
100%
Protein
30g
65%
Vitamin A, RAE
194µg
28%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
352mg
35%
Choline, total
9mg
2%
Fiber, total dietary
19g
76%
Fluoride, F
1µg
0%
Folate, total
98µg
25%
Iron, Fe
15mg
83%
Magnesium, Mg
74mg
23%
Manganese, Mn
1mg
56%
Niacin
15mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
316mg
45%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
1247mg
83%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
215g
8%
Zinc, Zn
3mg
38%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.