Puffed pear pancake
3 eggs
3/4 unbleached all-purpose flour
3/4 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 medium ripe pear, thinly sliced
1-2 tablespoons sugar
1/4 teaspoon fresh grated nutmeg
3/4 teaspoon cinnamon
1-2 tablespoons butter
powdered sugar for dusting, optional
Pre-heat oven to 450 degrees. Place a 12-inch cast iron (or other oven-proof skillet) in the oven to warm. In a small bowl, toss the pear slices with the cinnamon, nutmeg, and sugar. In a medium bowl, whisk together the eggs, flour, milk, vanilla, and salt.
Remove (carefully!) the skillet from the oven and add the butter. Swirl it around until it melted and covering the bottom of the pan. Arrange the pears on the bottom and then pour in the batter. Bake for about 20 minutes, or until puffy and golden.
While it's baking, warm up some real maple syrup and add the remaining cinnamon mixture from the pear bowl to the syrup to make a warm cinnamon-maple syrup. Serve in wedges topped with the syrup and a dusting of powdered sugar, if desired.
Remove (carefully!) the skillet from the oven and add the butter. Swirl it around until it melted and covering the bottom of the pan. Arrange the pears on the bottom and then pour in the batter. Bake for about 20 minutes, or until puffy and golden.
While it's baking, warm up some real maple syrup and add the remaining cinnamon mixture from the pear bowl to the syrup to make a warm cinnamon-maple syrup. Serve in wedges topped with the syrup and a dusting of powdered sugar, if desired.
No comments:
Post a Comment
I love to hear from you!