By Brian Morin
A heavenly brunch dish featuring stacks of mini pancakes layered with sweet, creamy cheese.
1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 cups porter beer
4 large eggs
1/4 cup butter, melted and cooled
5 to 6 drops hot sauce
1/2 tsp Worcestershire sauce Maple mascarpone
1 cup mascarpone cheese
1/3 cup pure maple syrup Brown butter apples and pears
1/4 cup butter
6 firm tart apples, peeled, cored, and thinly sliced
2 Bartlett pears, peeled, cored, and thinly sliced
1/4 cup pure maple syrup
2 Tbsp porter beer
1/8 tsp ground cinnamon icing sugar, optional
2 tbsp softened butter or grapeseed oil for greasing skillet
Make the pancake batter: In a large bowl, whisk together flour, baking powder and salt. In another large bowl, whisk together porter, eggs and melted butter. Slowly mix flour mixture into porter mixture, being careful not to let lumps form. Stir in hot sauce and Worcestershire sauce and allow to rest in the refrigerator for 1 hour.
Make the maple mascarpone: An hour or two before needed, whip themascarpone cheese with an electric beater until fluffy. Stir in maple syrup. Adjust for sweetness, if necessary.
Make the apples and pears: In a large skillet over medium-high heat, melt butter. Stir in apples and pears and cook for 1 minute. Gently stir in the maple syrup and cook until the apples and pears are soft (but not falling apart) and the butter is browned, about 5 to 8 minutes. You should have a nice thick caramel happening in your pan.
Carefully pour in the beer (it might splatter) and cook, stirring very gently to soften the caramel. Cook until the sauce lightly coats the back of a spoon. Dust with cinnamon and remove from heat. (If making ahead, refrigerate and warm gently in a pan just before use.)
Make the pancakes: Heat a large skillet or griddle over medium heat. Brush lightly with some of the softened butter. Drop 2 tablespoons of batter for each pancake onto the skillet and cook until bubbles form on top and pancakes seem firm and lightly browned on the bottom. Flip and cook until the other side is lightly browned. Repeat until all batter is used up.
To assemble each serving: Divide the total number of cooked pancakes by the number of servings. Place one pancake on a plate.Top with a spoonful of maple mascarpone, then top with some warm sautéed fruit. Repeat the process until you have a nice stack and have used an equal number of pancakes on each plate. Dust lightly with icing sugar, if desired. Drizzle some of the caramel sauce from the sautéed fruit around the plate.