Buttermilk Pancakes with Chocolate Truffle Syrup and Candied Pears

Ingredients

For buttermilk pancakes

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 2 eggs, room temperature
• 2 cups buttermilk, room temperature
• 1/4 unsalted butter, melted, cooled
• pinch of cinnamon

For truffle syrup

• 8 David & Harry Truffles

For the candied pears

• 2 large pears, diced
• 1/4 cup brown sugar

Instructions

For the buttermilk pancakes

1. In a large bowl, whisk all eight ingredients together. don't over mix the batter.
2. Preheat a skillet to medium-high heat. Spray the skillet with non-stick cooking spray.
3. Ladle about 1/3 cup of the batter into the skillet. Once little bubbles appear, flip the pancake.
4. Cook for another minute or until golden brown.
5. Repeat the process until all the batter has been used. Drizzle your pancake with the truffle syrup and garnish with the candied pears!

For the chocolate truffle sauce

1. In a medium saucepan over medium heat, melt six chocolate truffles.
2. Stir to make sure the chocolate doesn't burn. Remove from heat.

For the candied pears

1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray.
2. Toss pears with brown sugar and place on baking sheet
3. Bake for about 20 minutes or until golden and caramelized.