Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this giant, soufflé like pancake immediately.

Recipe by Cooking Light January 2000


Recipe Summary test

6 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Combine sliced pears, brown sugar, and lemon juice. Heat a 10-inch cast-iron or heavy ovenproof skillet over medium heat. Add pear mixture; sauté 5 minutes or until pears are golden. Remove pear mixture from pan, and keep warm.

  • Lightly spoon the flour into a dry measuring cup, and level with a knife. Place the flour in a large bowl. Combine the milk, granulated sugar, salt, and eggs, stirring the mixture well with a whisk. Add the milk mixture to the flour, stirring with a whisk until well-blended.

  • Melt the butter in pan. Pour batter into pan. Bake at 425° for 25 minutes or until puffy and golden. Spoon the pear mixture into center of pancake; sprinkle with powdered sugar. Cut into 6 wedges. Serve immediately.

Nutrition Facts

253 calories; calories from fat 18%; fat 5.1g; saturated fat 2.1g; mono fat 1.7g; poly fat 0.6g; protein 7.1g; carbohydrates 46g; fiber 2.3g; cholesterol 117mg; iron 1.7mg; sodium 168mg; calcium 82mg.