Pear pancakes with crispy bacon

4 servings

60 minutes

Pear pancakes with crispy bacon are an amazing combination of sweet and savory flavors that bring gastronomic pleasure. The recipe is based on tender dough complemented by fragrant pears and spicy notes of cinnamon. Historically, pancake traditions are deeply rooted in Russian cuisine, and the addition of fruits and cheese makes this dish modern and sophisticated. Crispy bacon adds textural variety, while nuts provide a special richness to the flavor. These pancakes can be served both for breakfast and as an original dessert, surprising guests with the unusual combination of ingredients. They pair perfectly with a cup of fragrant tea or light white wine, creating a harmonious dish for cozy evenings and festive gatherings.

Energy value per serving

• Calories: 871.5
• Proteins: 26.5g
• Fats: 62.6g
• Carbohydrates: 53.3g

Ingredients

• Chicken egg: 3 pc
• Salt: pinch
• Ground nutmeg: pinch
• Wheat flour: 150 g
• Milk: 300 ml
• Melted butter: 100 g
• Pears: 3 pc
• Pear juice: 125 ml
• Cinnamon sticks: 1 pc
• Crushed walnuts: 10 pc
• Roquefort cheese: 100 g
• Bacon: 125 g

Cooking steps

1. Thoroughly mix eggs with salt, nutmeg, and flour. Pour in 300 ml of milk and let the batter rest for 30 minutes. Meanwhile, wash the pears, wipe them, peel, and slice them into 2 mm thick circles. Optionally, remove the core. You will need 16 rings for the pancakes.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Salt:  pinch
   • Ground nutmeg:  pinch
   • Wheat flour: 150 g
   • Milk: 300 ml
   • Pears: 3 pieces

2. Cut the remaining pear rings into small cubes, dip them in pear juice or nectar, add a cinnamon stick, blanch until the pear pieces soften, and set aside. If needed, add a little milk and melted butter (4 tablespoons) to the dough.

   Required ingredients:

   • Pears: 3 pieces
   • Pear juice: 125 ml
   • Cinnamon sticks: 1 piece
   • Melted butter: 100 g

3. Heat some melted butter in a frying pan and pour in a quarter of the batter. When the bottom of the pancake is slightly browned, press pear slices into the semi-liquid batter, flip the frying pan, and cook the pancake on the other side until done. Cook the remaining pancakes in the same way. Sprinkle with grated cheese on top and place in the oven at 100 degrees.

   Required ingredients:

   • Melted butter: 100 g
   • Roquefort cheese: 100 g

4. Fry the bacon until crispy. Serve the pancakes on heated plates. Top the pancakes with chopped nuts and bacon, and drizzle with pear juice.

   Required ingredients:

   • Bacon: 125 g
   • Crushed walnuts: 10 pieces
   • Pear juice: 125 ml