I took a different approach as I wanted the pears to be "in" rather than "on"...I rubbed the skillet with butter and spread the sliced pears (without the lemon juice or sugar) over the bottom, then let them roast/caramelize while the skillet preheated and I made the batter. As I was using whole-grain flour I separated the eggs and beat the whites to fold them in last, then poured the batter over the pears into the hot skillet. It cooked up very quickly - less than 10 minutes - and the result was great, if a bit lop-sided (as the batter did not spread evenly). I served this with bacon, maple syrup and some Neufchatel/milk sauce for a low-sugar option. I will be making this again, hopefully with a more level result.
WOWZA!! This was so good it almost tasted like a dessert. Made it for brunch on Sunday and served with sauteed sausage on the side. Only change I made was to use Splenda and Splenda brown sugar. Was plenty sweet and plenty good. Highly recommend!
We love this for breakfast on the weekends. For the topping I skip the brown sugar and just do fruit (berries, pears, banana, apple or peaches) + lemon juice and the powder sugar...
I made this for New Years brunch and it was fabulous! It could not have turned out more perfect. I did make some changes. I used sliced apples instead of pears (did not have pears on hand). With the apples, I used splenda brown sugar, lemon juice, and cinnamon. For the pancake, I used 2 Tbsp of sugar and skim milk. I followed the cooking instructions and it turned out awesome. My husband loved it. I will definitely make this again for company! I served this with my ham and cheese egg casserole.