Puffed Pear Pancake

This was super easy to put together. It took longer to heat the oven then it did to make it. Really good. Now I know what to do with my pear trees surplus!

A keeper! Hubby and I both loved it. Turned out perfect, even with these tweaks: I used 2 pears, white whole wheat flour, forgot the salt (oops), and used Smart Balance spread, instead of butter. Used an immersion blender for the batter (so I don't think over-blending is a concern). Took only 15-20 minutes (I advise taking care not to overbake). Came out beautifully puffed and then collapsed, which I believe is normal. Not rubbery, very eggy (yum). Hubby ate half and asked for more!

Great recipe. It is now a Sunday morning fave!
Tip: I USE 2 pears to ensure complete coverage on the skillet base. I ADD 1/4 tsp baking soda OR baking powder (to levin) as well as I ADD 1/2 tsp coconut sugar to the flour/pancake mixture (in addition to the cinnamon and sugar pear toss). I also sprinkled MORE cinnamon on top pre baking (we can never have enough cinnamon in our home). We also prepare this as a dessert served with vanilla ice cream. Thank YOU!

This was my first attempt at a pear pancake, having heard of it but never being interested. It makes for a quicker alternative to single-portion pancakes with less time standing over the stove. I used white whole wheat flour and doubled the pear (and the cinnamon/sugar accordingly) as 1/4 pear per serving seemed meager. Some leavening might be advisable as this did not "puff" for me but turned out quite dense and a bit rubbery, although over-stirring may also have been to blame (even though I followed instructions). It also cooked up in much less time than the recipe indicates - less than 15 minutes. Despite the texture the result was tasty and I would make this again, with a light hand and perhaps some baking powder.

This made a delicious brunch main course. I made a vegan version, using ground chia seeds and water instead of eggs, and the new Earth Balance coconut spread instead of butter. For milk, I had some vanilla soymilk on hand, so I used that and didn't add vanilla. Added a bit of almond extract, though. Anyway, very tasty and filling yet doesn't make you feel overly full.

I substituted Gluten Free baking mix for the flour and almond milk, it worked great! It's always a treat when I can make a baked good that i can actually eat because I'm gluten intolerant. it's simple to make and yummy.

Love this recipe. It comes together quickly and smells so good. I like to serve it as a light dinner with salad.

Will definitely make again! Three of us, including a six-year-old, ate the whole thing!

very very easy to make,the aroma of the pears and cinnamon from the oven is such a treat to wake upto,,and yes I have made this for company from out of town

Very good! I used 2 small pears that weren't quite as ripe as I would have liked, so I heated a little butter in a skillet and sauted the pears with sugar for a few minutes to soften them. Then I stirred in the cinnamon and poured the batter over.

A VERY good recipe. Quick, easy, and fun for the whole family. I took a tablespoon of sugar and put it in the batter instead of the pears. Also, sprinkle some sliced almonds and some demrara sugar on top just before it goes into the oven. Truly delisioso!