I have been making this Puffed Pear Pancake for years. It is one of our breakfast favorites! I started making it with apples and vanilla, but now I make it with pears and almond extract. I used a cast iron frying pan for this one, you can also use a 9 x 13 inch baking dish. It is light and fluffy when it comes out of the oven and then it collapses into an almost Custard/Yorkshire Pudding pancake. I am Scandinavian and it is very much like a Dutch Baby or a German Pancake. My husband, Peter, likes it with maple syrup and I prefer whipped cream.
Prep Time: 10-15 minutes
Bake Time: about 35 minutes, total
4 tablespoons (½ stick) unsalted butter
2 ripe pears, peeled, cored, thinly sliced
1 cup whole milk
4 large eggs
1 tablespoon sugar
½ teaspoon almond extract
½ teaspoon fine sea salt
¼ teaspoon apple pie spice ( I like King Arthur’s)
⅔ cup all purpose flour
3 tablespoons (packed) brown sugar
Powdered sugar, for garnish (optional)
Preheat oven to 425° F.
- Place butter in a 9 x 13 inch pan or a 12 inch cast iron frying pan. Place the pan in the oven until the butter melts, about 5 minutes.
- Remove from the oven and carefully place the pear slices in the pan, slightly overlapping rows on top of the melted butter.
- Return to the oven and bake until the pears begin to soften slightly and the butter starts to bubble and brown around the edges of the pan, about 10 minutes.
- While the pears are cooking, in a blender or a large bowl, blend or whisk the milk, eggs, sugar, almond extract, salt and apple pie spice until it is well blended. Add flour and blend or whisk until batter is smooth.
- Take the pan out of the oven and pour the batter over the pears and butter. Sprinkle with brown sugar. Bake the pancake until puffed and brown, about 20 minutes.
- Remove from the oven and sprinkle with powdered sugar immediately.
Serving: Delicious with whipped cream or warmed maple syrup. When you cut into it you will see the pear slices.
Lodge 12-inch Cast Iron Skillet
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