As seen on Toni On! New York.

Pear Pancakes

(serves 4)

4 teaspoons baking powder

1 ¾ cups flour

1 tablespoon cocoa powder

4 eggs, separated

2 cups buttermilk

4 tablespoons butter, melted

1 ounce clarified butter

2 ounces Port

1 tablespoon maple sugar

1 pear, cut in ½ inch slices

2 tablespoons butter

vanilla ice cream

Step 1: Make batter

Begin by mixing buttermilk and yolks in one bowl, and in a separate bowl whip egg whites with a pinch of salt. In a third bowl, large enough to hold all the batter ingredients, mix the flour, cocoa, and baking powder together. To this add the buttermilk mix, and then mix in the butter, and finally gently fold in the egg whites.

Step 2: Flambee pears

In a non-stick pan or griddle, melt 2 tablespoons of butter on medium heat. Carefully lay the sliced pears flat in the pan and lightly brown them on one side and then flip them and flambee with 2 ounces of Port. Reduce liquid by half and sprinkle maple sugar on top. Reserve in the pan on the back of the stove.

Step 3: Make pancakes and serve

In a nonstick pan on medium heat, add ½ ounce of clarified butter (or just enough to cover the bottom of the pan) and pouring in the batter, make the pancakes 2 inches round. Arrange the warm pancakes on a plate (3 per plate) and on top of each pancake, place one piece of flambéed pear. Drizzle a little of the caramel from the flambee pan on top of each pear and serve with one scoop of vanilla ice cream on the side.