| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Mascarpone cheese |
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Sugar |
| 2 |
|
Eggs |
| 2 |
tb |
Butter; melted and cooled |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Bosc pear; cored and finely |
|
|
Chopped; fresh or canned |
| 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
c |
Plus 1 tablespoon vegetable oil |
INSTRUCTIONS
In a large bowl, combine mascarpone cheese, sour cream, sugar, eggs,
butter and vanilla. Whisk until well blended and smooth. Mix in pear.
Stir in flour, baking powder and nutmeg until just combined. In large
skillet with hot oil, drop in about one-third of batter by
tablespoon. Fry until golden on bottom. Turn and cook on other side
until brown. Remove from skillet with a slotted spatula and drain on
paper towels. Repeat procedure with remaining cheese mixture and oil.
Serve pancake immediately when warm.
Approximately 15 minutes.
Per serving (excluding unknown items): 1432 Calories; 109g Fat (68%
calories from fat); 27g Protein; 87g Carbohydrate; 635mg Cholesterol;
833 mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2090
Converted by MM_Buster v2.0l.
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