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1
Peel the pears and cut them to small cubes. Drizzle a bit of lemon juice so the pears won't discolorate.
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2
put the honey in a pan and add the pears. Cook on medium heat for 10-15 minutes until juices evaporated, the honey caramelized but just a bit darker. Add the thyme in the last few minutes.
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3
Put aside to cool.
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4
Separate the egg whites from the yolks and put in a different bowl with a pinch of salt. Beat the egg whites to stiff picks.
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5
in a different bowl mix the yolks, milk, salt.
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6
Sift the flour and baking powder to the yolk bowl and mix well, but not too much so you won't get tough pancakes.
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7
Fold the egg whites to the mixture (first fold 1/3 of the egg whites and ten the rest for fluffier texture).
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8
Fold in the Gorgonzola and the pears.
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9
Warm a non-stick pan on medium heat with some butter (one teaspoon). When warm pour about 1/3 of a cup of the mixture to the pan (depending on the size of the pancakes you want). Fry for about 3-4 minutes until there are a lot of bubbles on top and the pan side is brownish. Flip the pancake and fry for 1-2 minutes until brownish. Don't cook too much so it won't get dry.
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10
Mix the arugula with 2 tablespoons of olive oil, 2 tablespoons of honey, lemon juice and salt and pepper.
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11
For serving - put a handful of the arugula on top of 1-2 pancakes and sprinkle with crumbled Gorgonzola.
