Pancakes with Arugula, Gorgonzola, Pear and Walnuts
Prep time: 
Cook time: 
Total time: 
Serves: 3-9
 
You’re weekend brunch recipe has arrived: Pancakes with Arugula, Gorgonzola, Pears and Walnuts.
Ingredients
  • For the whole wheat pancakes:
  • 1 cup milk
  • 1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
  • 1 cup (125g) whole wheat flour (or all-purpose)
  • 2 teaspoons (8g) sugar
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • 2 tablespoons melted butter
  • 1 egg
  • Butter, as needed
  • For the topping:
  • 3.5 oz (100g) gorgonzola
  • 3.5 oz (100g) crème fraîche
  • 1 pear, peeled, cored and diced
  • 2 handfuls arugula, washed and dried
  • 4 walnuts, shelled and chopped
  • Extra virgin olive oil, as needed
  • Balsamic vinegar, as needed
Instructions
  1. For the whole wheat pancakes:
  2. In a small bowl, combine the milk and vinegar and let sit for 5 minutes.
  3. In a medium sized bowl, combine the whole wheat flour, sugar, baking powder, baking soda and salt. Mix well.
  4. Add the the melted butter and egg to the milk and vinegar mixture and mix well. Combine the two mixtures and stir until just combined, lumps are fine. For a thin pancake, the batter should run off the spoon. If the batter is too thick add a splash of milk or water. I recommend thin pancakes because thick ones may turn out tough when using all whole wheat flour.
  5. Heat a large skillet over medium heat and add a small knob of butter rotating the skillet so that it covers the bottom. Using a ¼ cup (59ml) measuring cup or ice cream scoop, measure out the batter and pour it in the skillet. Depending on your pan size, you’ll be able to fit 2-3 pancakes at a time.When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake. Do not press down on the pancake with the spatula. Cook for another 1-2 minutes until the bottom is golden brown.
  6. Add another small knob of butter and repeat these steps until you have cooked all nine pancakes.
  7. For the topping:
  8. With an immersion hand blender, blend the gorgonzola and crème fraîche together.
  9. In a small bowl, dress the arugula with a splash of extra virgin olive oil.
  10. Put one or more pancakes on a plate, top with the arugula followed by the gorgonzola mixture, pears and walnuts. Drizzle with balsamic vinegar. Buon appetito!
Notes
If you don't have crème fraîche you can just use gorgonzola. The servings 3-9 depends if you serve 3 pancakes per person or only 1 per person.
Recipe by Italicana Kitchen at https://italicanakitchen.com/video-recipe-pancakes-with-arugula-gorgonzola-pear-and-walnuts/