2 pears - ripened, quartered & cut into 1/8 in slices
1/3 cup balsamic vinegar
2 cups maple syrup
Sift cornmeal, flour, baking powder, salt and pepper. Mix eggs, buttermilk, creme fraiche, corn, shallots and butter; then pour into a well in the middle of the dry mixture. Mix lightly to incorporate. Allow the hoecake batter to cool while prepping the accompaniments below.
Dice the bacon and saute over medium heat until crisp and reserve 2 tbsp of fat. Clean mushroom caps and saute in reserved bacon fat for 2-3 minutes on each side just until the mushroom releases its moisture. Reserve, let cool for 10 minutes and slice into 1/8 in segments. Peel, core and quarter pear and slice into 1/8 in segments. Dice shallots fine, and julienne sun dried tomatoes into 1/8 in strips.
In small greased pan or iron skillet, melt 1/2 tbsp of butter. Spoon 2 tbsp of batter per hoecake on surface. Cook over medium heat for approx. 4 minutes, check for browning and turn to complete cooking.
While hoecakes are cooking proportion accompaniments per individual serving. Reheat bacon bits over medium heat for 2 minutes, add shallots and saute until just translucent. Then add sundried tomatoes, mushrooms and pear segments and saute for additional 2 minutes. Add 3 tbsp of balsamic vinegar swirl pan for 30 seconds then add 1/4 cup of maple syrup and swirl pan until combined.
Plating - place one hoecake on plate and top with 1/3 of balsamic maple mixture, then top with 2nd hoecake and top with remaining balsamic maple mixture. Serve immediately and enjoy.