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1
Put the cream, milk, and sugar in a small saucepan.
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2
Whisk in the semolina and add the butter.
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3
Bring to a boil over medium-high heat.
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4
Scrape into a bowl, cover with plastic wrap, and let sit for 10 minutes.
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5
Put the egg whites and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk attachment.
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6
Beat at medium-low speed until frothy.
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7
Increase the speed to medium and beat until the whites form soft peaks.
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8
Increase the speed to medium-high and beat until the whites form medium peaks.
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9
Whisk the egg yolks into the semolina batter.
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10
Fold in one-quarter of the whites to lighten the batter, then fold in the remaining whites, gently but thoroughly.
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11
You can make the batter about 1 hour ahead of cooking.
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12
Store it, covered, in the refrigerator.
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13
Heat a griddle over medium-high heat.
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14
When the griddle is hot, brush it with butter.
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15
If desired, place a few buttered 2 1/4-inch tart rings on the griddle, so you can make perfectly round pancakes.
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16
Fill each ring with batter and cook until the bottom is browned, 1 1/2 to 2 minutes.
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17
Flip the pancake, ring and all, and cook until the second side is browned, another 2 minutes.
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18
Serve these immediately.
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19
Cut the pears into perfect tiny dice.
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20
Put a pancake on a plate with a pile of diced pears, a drizzle of the poaching liquid, and a small bowl of the granite.
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21
Rather than poaching the pears, you could dice a super-ripe pear and serve that instead.
