Rice-coconut pancakes with caramelized pear, gorgonzola and walnuts
Ingridients:
For the pancakes:
90 g rice flour
40 g coconut flour
300 ml coconut milk
150-200 ml vegetable milk
2-3 tbsp sugar salt to taste
For the filling:
3-4 pears
50 g walnuts
150 g gorgonzola
50 g sugar
1 tbsp lemon juice
20 g butter
1 tbsp. cinnamon
Instructions:
In a bowl, combine coconut milk and plant-based milk, then add salt and sugar, and mix well. Add both types of flour and mix. Stir in vegetable oil and mix until smooth.
Heat a skillet and cook the pancakes until golden brown. The pancakes are very delicate and fragile, so it’s better to make them small for easier flipping.
Peel the pears, cut them into elongated pieces, and sprinkle with lemon juice.
Melt butter in a skillet, add sugar. Once the sugar starts to melt, add cinnamon and pears. Sauté, stirring, for 3-5 minutes.
Cut gorgonzola into large chunks. Toast nuts in a dry skillet for 5 minutes, then chop roughly.
Place a pancake in the center of an oven-safe dish. Place some pears, gorgonzola, and nuts in the center of the pancake and fold the edges over.
Sauté in a skillet or bake in a preheated oven at 180°C (350°F) for 5-10 minutes, or until the cheese melts.
Serve warm.
Recipe and photos were made for Striped Apron magazine, Winter 2023/24.
