Pancakes with Gorgonzola, Pear and Walnuts
Although pancakes are not a typical Italian fare, it’s quite the trend. In today’s modern Italian cuisine, you’ll find many international foods with a classic Italian touch. Creamy gorgonzola dolce, juicy pears and crunchy walnuts are a common flavor combination in cheese boards, pastas and risottos. Add those ingredients to a simple whole wheat pancake recipe, and you’ve created the perfect Italian twist.
Servings: Makes 9 pancakes
For the pancakes:
Combine the milk and lemon juice in a small bowl. Set aside.
Mix together the whole wheat flour, sugar, baking powder, baking soda and salt in a medium sized bowl.
Add the the melted butter and egg to the milk and lemon juice mixture; stir. Pour the wet mixture into the dry mixture and whisk until combined.
Heat a large skillet over medium heat. Add a small knob of butter and distribute it across the bottom of the skillet. Use a 1/4 cup measuring cup to measure out the batter and pour it in the skillet. Depending on your skillet, you’ll be able to fit 2-3 pancakes at a time. Cook for 1-2 minutes, or until the bottom is golden and bubbles have formed on the top. Flip and continue cooking for another 1-2 minutes until the other side is golden brown.
Repeat these steps until you have cooked all nine pancakes.
For the topping:
Use an immersion mixer to make the gorgonzola creamy. In a small bowl, drizzle a little extra virgin olive oil on the rocket salad.
To plate:
Put 1 or more pancakes on a plate, top with the rocket salad followed by the gorgonzola, chopped pears and walnuts. Drizzle with balsamic vinegar. Buon appetito!
*Gorgonzola dolce or “sweet gorgonzola” is mild and sweet with a creamy spreadable texture.
