Serve this giant, soufflé like pancake immediately.
4 Bartlett or Bosc pears, cored and thinly sliced (about 1 pound)
1/4 cup packed brown sugar
1/4 cup fresh lemon juice
1 cup all-purpose flour
1 cup 2% reduced-fat milk
3 tablespoons granulated sugar
1/4 teaspoon salt
3 large eggs
2 teaspoons butter or stick margarine
1 tablespoon powdered sugar
How to Make It
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.
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!
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.
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