1 and 1/2 tablespoons birch sugar (xylitol) or 3 tablespoons regular sugar
2 eggs
300 ml milk (any kind)
30 g coconut oil or melted butter
To serve:
powdered sugar
plain yogurt
maple syrup
Pears caramelized in brown sugar and ginger:
2 pears
4 tablespoons unrefined cane sugar
1.5 teaspoons fresh grated ginger
juice of 1/2 lemon
Preparation
Pour all flours into a bowl, add sugar, eggs, and milk and mix into smooth batter. Add melted fat and mix again. Cover with a cloth and set aside for at least 30 minutes.
On medium heat, warm a small pan about 18 cm in diameter. Pour a portion of batter to cover the bottom of the pan with a thin layer, spread over the entire pan by rotating it in your hand. Fry for about half a minute on each side.
Peel the pears, cut into quarters, remove the seed cavities. Cut each quarter in half lengthwise. Heat a larger pan on medium heat, pour in the sugar and shake the pan to spread it over the entire surface.
Put it back on the heat and warm without stirring for about 1 minute or until the sugar begins to dissolve and turns dark brown (the heating time depends on the degree of pan heat, the thickness of the pan bottom, the size of the heat).
Then quickly add the pears and shake the pan, fry on medium heat for about 10-15 minutes, moving the pears from place to place from time to time and flipping to the other side. The clumpy sugar should dissolve from the pear juices. At the beginning of frying, add the ginger, and halfway through, squeeze the lemon juice. In the end, the pears should soften but remain still firm.
