Chocolate Pancakes with Spiced Pears and Miso Caramel

Chocolate Pancakes with Spiced Pears and Miso Caramel

  • Preparation 30 min
  • Cooking 40 min
  • Servings 4

Categories

Ingredients

  • Miso Caramel

    • 1 cup (210 g) sugar
    • ¼ cup (60 ml) water
    • ½ cup (125 ml) 35% cream, hot
    • ¼ cup (55 g) unsalted butter, diced
    • 2 tbsp (30 ml) miso
  • Spiced Pears

    • 1 cup (250 ml) cold water
    • 1 tbsp (15 ml) lemon juice
    • ½ cup (105 g) sugar
    • 1 piece fresh ginger, about 1 inch (2.5 cm) long
    • 1 cinnamon stick, about 4 inches (10 cm) long
    • 2 star anise
    • 3 pears, ripe but firm
  • Chocolate Pancakes

    • ¾ cup (115 g) unbleached all-purpose flour
    • ¼ cup (25 g) cocoa powder, sifted
    • 2 tbsp sugar
    • 1 tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • ¾ cup (180 ml) buttermilk, cold
    • 2 tbsp butter, melted, plus more for cooking
    • 1 egg, yolk and white separated
  • Toppings

    • ½ cup (125 ml) mascarpone cheese, softened
    • ¼ cup (45 g) roasted almonds, roughly chopped
    • 2 tbsp roasted white and black sesame seeds

Preparation

  • Miso Caramel

  • Spiced Pears

  • Chocolate Pancakes

  • Assembly

Note from Ricardo

You can keep the pear cooking syrup in an airtight container in the refrigerator for up to 2 weeks. It is great in cocktails or poured over plain yogurt.

Personal Note