Wednesday, December 06, 2006

Griddle cakes from Thanksgiving

This was the standout from Thanksgiving. I love them unabashedly.

Herbed Griddle Cakes with Pear and Blue Cheese Topping

1 cup of self rising flour (or 1 cup regular flour with 1 1/2 teaspoons of baking powder)

2 eggs, lightly beaten

1/2 cup of milk

2 tablespoons of any herb mixture (the recipe called for parsley and sage but I used parsley and chive)

For the topping

3 1/2 oz of gorgonzola or any kind of blue cheese
2 1/2 oz of cream cheese
For both of the cheeses, you don't have to be exact
2 teaspoons brandy (I substituted marsala)
1 large ripe green skinned pear
Juice of 1/2 a lemon

Sift flour into a bowl and make a well in the center. Add the eggs and milk and mix until combined. Add the herbs. Heat a large nonstick frying pan overm edium heat and spray with cooking spray. Drop heaped teaspoons of batter into the pan and flatten them to give them 2-inch circles. Cook until bubbles appear in the surface of the cake and flip them over. Lift to cool on a wire rack.

To make topping beat the cheeses and booze together until smooth. Season with pepper. Cut pear in half and peel and core one half, then dice it into 1/4 inch chunks, leaving the other half untouched. Stir the diced pear into the cheese mixture. Core the other half of hte pear but do not peel. THinly slice the lear lengthways and cut each slice into 1-inch triangles with green skin on one side. Squeeze some lemon juice over the sliced pear to prevent discoloration.

Spread 1 teaspoon topping over each cake and arrange pear triangles on top.

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