Chocolate Chip Cinnamon Pancakes with Poached Pears

Staff Writer
Chocolate Chip Cinnamon Pancakes with Poached Pears
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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
2238
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. 

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.

Nutritional Facts

Total Fat
192g
100%
Sugar
95g
N/A
Saturated Fat
121g
100%
Cholesterol
502mg
100%
Protein
10g
21%
Carbs
130g
43%
Vitamin A
1611µg
100%
Vitamin B12
0.9µg
15.6%
Vitamin B6
0.1mg
5.4%
Vitamin C
14mg
24%
Vitamin D
5µg
1%
Vitamin E
6mg
28%
Vitamin K
22µg
28%
Calcium
526mg
53%
Fiber
7g
27%
Folate (food)
30µg
N/A
Folate equivalent (total)
24µg
6%
Iron
2mg
9%
Magnesium
37mg
9%
Monounsaturated
49g
N/A
Niacin (B3)
0.8mg
4.1%
Phosphorus
552mg
79%
Polyunsaturated
7g
N/A
Potassium
413mg
12%
Riboflavin (B2)
0.3mg
19.8%
Sodium
658mg
27%
Sugars, added
78g
N/A
Thiamin (B1)
0.1mg
8.4%
Trans
7g
N/A
Zinc
1mg
7%

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