Pancakes with pear flambe
4 servings
30 minutes
Flambéed pear pancakes are a true delight for gourmets, combining the delicate texture of classic Russian pancakes with the exquisite taste of caramelized pear infused with a fiery hint of brandy. This recipe traces back to ancient Russian hospitality traditions where pancakes symbolized warmth and coziness, while fruit fillings added a festive mood. The sweet aroma of cane sugar turning into golden caramel envelops slices of juicy pear, and flambéing adds spectacle and deep flavor nuances. This dish is perfect for both a morning breakfast and a romantic dinner, and serving it with a sprig of fresh mint highlights the nobility of taste. Once you try it, you'll definitely want to recreate this gastronomic magic again.
1
Beat the eggs with salt and sugar.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
2
Add milk and whip again.
- Milk: 500 ml
3
Combine with sifted flour and baking powder. Mix thoroughly.
- Pancake flour mix: 200 g
- Vegetable oil: 3 tablespoons
4
We add vegetable oil.
- Vegetable oil: 3 tablespoons
5
We cook pancakes on a well-heated pan over low heat.
6
Peel the pear, slice it, and pat it dry with a napkin to remove excess moisture.
- Williams pears: 1 piece
7
In a separate thick-bottomed container (pan or pot), heat the cane sugar over low heat, stirring constantly until the sugar caramelizes.
- Cane sugar: 8 tablespoons
8
Gently lower the pear slices into the sugar, slightly turning them to allow the pear to soak in the caramel.
- Williams pears: 1 piece
9
Pour the cognac in a circle along the wall of the container and ignite it with a long fireplace match.
- Cognac (brandy): 0.3 glass
10
While the cognac is burning, we rotate the fruit slightly tilted so that the flame touches the pear.
11
We cover the container with a lid and turn off the stove.
12
Place the folded pancakes on a plate, next to them are pear slices. Drizzle with caramel sauce. Garnish with a mint sprig.
- Cane sugar: 8 tablespoons
