For the most part, I try to keep recipes simple, as complicated recipes never make it to my table. But my son has been coming home on the weekends, and he is so full of creative energy in the kitchen, that I thought I would share one of his recipes.
One of his favorite place to have breakfast is at Snooze, a breakfast restaurant chain out of Denver. The line of customers is amazingly long, as it is so very popular in Austin. My son got tired of the wait, and figured out how to replicate his favorite part of their menu, the vanilla cream that they serve on top of their pancakes.
For some reason, I have been buying too many pears lately (My last post was for a Pear Cake with Black Pepper and Buttermilk ) but really, is there such a thing as too many pears? Not in my book. Plus, these are good pears.
We put our recipes together, and came up with this great combination of flavors, mellow and comforting for a lazy Autumn weekend at home. But it did get a little complicated.
Oatmeal Pancakes with Pears and Vanilla Cream are great for Weekend Brunch
My thoughts to make the Oatmeal Pancakes with Pears and Vanilla Cream a little simpler is to divvie up the tasks between everyone that is planning to enjoy them. Have one person make the Vanilla Cream. Have another person slice the pears (select someone that is skillful with the mandolin slicer) and have someone else make the pancakes. I would be the one making the coffee and bacon, because those two are must haves.
Try making your own variations by adding a pinch of cinnamon, or even pumpkin pie spice to the batter. I really love the fluffiness of the whipped egg whites in this batter, and the cream is a delightful treat in your coffee.
Morale of the Story? Teach your kids to cook. In the long run, it pays off.
Oatmeal Pancakes with Pears and Vanilla Cream
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10-12 pancakes 1x
2 cups heavy cream
3 tbsp granulated sugar
2 tsp. vanilla extract OR 1 vanilla bean, split lengthwise
2 pears, washed and dried with a towel (8oz/250gr total weight)
1 cup all-purpose flour (125 grams)
1 cup regular oatmeal (90 gr – not quick cooking, and not steel cut)
1 tsp. baking powder (4 gr)
½ tsp. baking soda (3 gr)
1 tsp salt (4 gr)
3 tbsp. sugar (38 gr)
2 large eggs, separated
2 cups buttermilk (240 ml)
4 tbsp. butter, melted and cooled to slightly warm (56 gr)
For assembling pancakes:
2–3 tbsp butter, melted (28 gr-42 gr)
Pour the cream and sugar into a small saucepan (If you choose to use a vanilla bean, add that as well. Bring the mixture to a boil over medium heat while stirring. Once the mixture boils, turn the heat lower and simmer, stirring frequently, until the mixture has thickened, about 10 minutes. Add the vanilla extract. (or remove the vanilla bean at this point.) Allow to cool, and set aside until you are ready to serve.
Stir together the flour, oatmeal, baking powder, baking soda, salt and sugar in a bowl. Add the egg yolks and pour the buttermilk in a little at a time, stirring to incorporate it well before you add more.
In a separate bowl using an electric hand mixer, whip the egg whites until they have stiff peaks. Fold the egg whites into the buttermilk batter.
Slice the pears thinly, and remove the seeds. (I find this is easier to do with a mandoline slicer. I don’t core the pears, but simply remove the seeds with the tip of a knife.)
Prepare you pancake production area by heating your griddle (about 350°F (176°C), and placing a heat resistant pastry brush, a spatula, the melted butter and a serving plate near by.
Brush a ear slice with the melted butter, and carefully place on the heated griddle using a spatula. Immediately pour about 1 cup of the prepared pancake batter on top of the pear and allow to bake on the griddle until you see well formed holes on the pancake. Flip the pancake over, and continue to bake for about 2 minutes. Form all of the pancakes in the fashion, keeping the prepared pancakes warm until you are ready to serve.
Serve immediately with the vanilla cream on the side.
- Serving Size: 1 pancake w cream