Cinnamon Flap Jacks with Maple Pear Drizzle
Availability varies by market
Molson Canadian Stone Fruit Cider
This semi-dry cider with crisp apple and stone fruit flavours complements the tangy, semi cooked Bartlett pears and the clean light finish of the Molson Canadian Stone Fruit Cider helps clean the pallet from the sweetness of the maple syrup and richness of the flap jacks.
- 4 ripe Bartlett pears, peeled, cored and cut into 2 centimeter cubes
- 1 lemon, juiced and zested
- 4 tbsp. (60g) unsalted butter
- ¼ cup (65ml) water
- 1 cup (250ml) pure maple syrup
- 2 cups (240g) all-purpose flour
- 2 tbsp. (30g) sugar
- ¼ tsp. (1g) baking soda
- 1 tsp. (5g) baking powder
- 1 tsp. (5g) Kosher salt
- 1 tbsp. (15g) cinnamon
- ½ tsp. (3g) fresh grated nutmeg
- 2 eggs
- 2 cups (500ml) buttermilk
- ¼ cup (125ml) melted butter
- Toss the pears with the lemon juice in a mixing bowl.
- In a large saucepan over medium heat, melt the butter, then add the pears and gently stir until they are coated with the butter.
- Add the water, lemon zest and maple syrup and cook until the pears are tender, about 6 minutes.
- Remove pears from the liquid into a bowl and increase the heat to high.
- Boil until the sauce has reduced to about a cup, about 10 minutes and then pour the reduced sauce over the pears. Set aside and keep warm
- Meanwhile, in a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt.
- In a small bowl, whisk together eggs, buttermilk and melted butter.
- Pour the wet ingredients over the dry ingredients and gently whisk until combined, being careful not to over mix. The batter should be thick and still have lumps in it.
- Heat a non-stick griddle or frying pan over medium heat and spoon the batter onto the griddle ¼ cup at a time, and lay strawberries into the batter.
- Cook the pancakes until bubbles begin to form around the edges, about 3 minutes.
- Flip them with a spatula and cook until golden brown, another 2 minutes, and serve with the maple pear sauce.