Rejoice! It’s high time that a pear graces the blogfront—perhaps my favourite winter fruit.
I also figured it would be a shame for autumn to pass with only a single, scant apple recipe. For those of you who aren’t bread pudding fans (do people like that exist?), perhaps these will do the trick. This time I’ve used local Cortlands, but any combination of sweet, tart, and crisp will do beautifully. The pears are of the Comice variety, which are slightly firmer than Bosc but granier than super-crisp Asian pears, making them ideal for this recipe.
The two fruits go well together and rather aptly parallel the current transition from autumn to winter; the first flurry of snow hit New York two mornings ago. Wasn’t it just yesterday that I was waxing poetic about summer fading away into autumn?
Last week’s recipe was heavy on the culinary roots and regional history, so I’ll keep it simple: Germans have a delicious Bavarian tradition involving battered and deep-fried apple rings, which they fondly refer to as Apfelküchle.
Predictably, I’ve lightened it up majorly by merging it with a sort of American-style griddle pancake. I haven’t fried them in boiling lard or dusted them with cinnamon sugar, but don’t think for a second that healthier means less decadent. If you’re still convinced that everything tastes better with lard, just make these and experience all your skepticism ebb away as the golden-spun maple-cider syrup drizzles down the stack. Guten appetit.
Pear & Apple Ring Pancakes (Apfelküchle) with Maple-Cider Syrup
- 1 cup whole wheat flour
- 1 t baking powder
- ½ t baking soda
- 1 t cinnamon
- ¼ t salt
- ½ cup unsweetened almond milk
- 1 cup apple cider
- 1 egg
- 1 t vanilla extract
- 1 organic apple
- 1 organic pear
- 1 cup apple cider
- 2 T maple syrup
Wash and core your apple and pear, cutting them into round, thin slices about ¼ inch or ½ cm.
Mix dry ingredients and wet ingredients separately. Slowly pour the wet ingredients into the dry, mixing until just combined (don’t over-mix, lest gluten develop and make your pancakes gummy). Adjust liquid as needed so that batter isn’t too runny or too thick.
Combine apple cider and maple syrup in a small pan, bring to a boil, then lower to a simmer and reduce until the liquid is halved and has a syrupy consistency.
Meanwhile, oil a skillet lightly and heat over medium-low.
Dip each apple or pear slice into the batter, letting runoff drip back into the bowl before placing onto the skillet. Cook for a minute until small bubbles begin to rise on the surface and it’s firm enough to flip. Cook for another minute or so before transferring to a plate in a warm oven whilst repeating with the rest of the slices.
Serve warm, drizzled with the maple-cider syrup.
Also, Wandercrush’s new Facebook page will be posting both old and new recipes regularly, which is ideal for those of you more comfortable with social media than RSS feeds and email updates.