Fritzel’s Griddle Cake With Caramelized Pears
Posted June 30, 2010on:
Pancakes are one of the most classic American breakfast item. They are often served with butter and a drizzle of maple syrup but fresh berries and whipped cream are not uncommon. While fluffy pancakes are often piled up high when served, I am actually traumatized by the sight of a pile like that. It makes me really sick. I have avoided ordering pancakes at brunch places until recently when my friends and I went to Banana Foster Cafe. Their griddle cakes are buttery with a slight crisp on the outside but soft and a little gooey on the inside. It was perfect!
I found a griddle cake recipe from Tasting Table‘s email and it is from the famed Fritzel’s restaurant in Chicago when they were still in business. The recipe asks for cottage cheese in the batter and that’s what makes it gooey. It is an brilliant idea. I have to pair the great griddle cakes with one of my favorite fruit – pears. I caramelized the pears with butter and brown sugar and they make a great topping with the caramel sauce dripping over the griddle cakes. Simply delicious.
- 2 cups cottage cheese
- 1/4 cup sugar
- 2 large eggs, lightly beaten
- 1 cup all purpose flour
- 1/4 tsp salt
- butter for cooking
- 4 pears, cored and sliced lengthwise with 0.25 cm / 1/8 inch thickness
- 3 tbsp butter
- 4-5 tbsp brown sugar
- juice of 1 orange
- Pass the cottage cheese through a strainer a couple of times. Mix all the ingredients for the batter together with the cottage cheese. The batter will be fairly thick.
- Melt some butter in a frying pan. Using an ice cream scoop, put a scoop of batter in a frying pan and flatten a little with the back of the scoop. Fry under medium heat until it’s golden brown on the outside, about 3.5 minutes. Carefully flip the griddle cakes and cook for another 2 minutes.
- Repeat the above step with the rest of the batter.
- While you’re cooking the griddle cakes, melt 3 tbsp of butter on a separate frying pan. Add the pears, orange juice, and brown sugar. Cook under medium/medium-high heat until the pears are soft with a bite and nicely coated with the caramel – about 15 minutes.
- To serve, put two or three griddle cakes in the middle of the plate, top with caramelized pears and dust it with some powdered sugar.
(recipe adapted from Tasting Table Chicago, “Fritzel’s Griddle Cakes With Blueberry Sauce.”)